Cream Puffs with Vanilla Cream

Preheat the oven to 175 °C (fan) and line two baking sheets with parchment paper.

Heat the butter and salt with 250 ml of water in a saucepan until the butter is completely melted and the liquid comes to a boil.

Add the flour all at once and stir vigorously until the dough forms a lump that releases from the bottom of the pan and a light film forms on the bottom.

Transfer the dough to a bowl and immediately beat in 1 egg thoroughly.

Let the dough cool for about 10 minutes, then beat in the remaining 2 eggs, one after the other.

Fill the dough into a piping bag fitted with a round tip or use two teaspoons to place walnut-sized mounds on the baking sheets.

Bake the profiteroles for about 15 minutes and do not open the oven door during baking.

While still hot, cut the cream puffs horizontally with scissors and then let them cool completely.

Cook the vanilla pudding with 500 ml of milk according to the package instructions and let it cool.

Whip the cream until stiff, adding the cream stabilizer and 1 tablespoon of sugar while whipping.

Carefully fold the whipped cream into the cooled vanilla pudding.

Fill the cream into a piping bag fitted with a round tip, pipe onto the bottom halves of the cream puffs and place the tops on.

Melt the milk chocolate couverture and decorate the cream puffs as desired.