- Pour the water, milk, butter, salt and vanilla into a saucepan and melt over the heat.
- Then add the flour until the dough no longer sticks to the mold.
- Gradually add the eggs.
- Shape the profiteroles using a piping bag and slightly flatten the tip.
- Bake at 180° for 30 minutes. Then let cool completely.
- For the filling: whisk the egg yolks with the sugar and vanilla. Then add the lukewarm milk and flour.
- Cook on the stove until it thickens and add the butter.
- Whip the cream with the vanilla and powdered sugar. Then pour into the custard that you previously prepared.
- Fill the profiteroles by making a hole at the bottom.
- Melt the chocolate and cream and drizzle over everything to decorate
