For the pate a choux:

Place the first 5 ingredients in a pan and bring to boil. Afterwards, add the flour, incorporate all the ingredients and cook for a couple of minutes. Remove from the heat and place the dough in the mixing bowl. Beat at medium speed with the flat beater until it reaches room temperature. Add the eggs one by one. Finally, cut the dough using a piping bag, on a baking tray, and bake in a pre-heated hot air oven at 170^οC, for about 10 minutes and afterwards decrease the temperature at 140^οC for about 10 minutes. When in room temperature you can store in the freezer.

For the custard cream:

Mix the ingredients in the mixing bowl with the whisk for 2-3 minutes, at high speed.

(You can also use Bavarian vanilla cream VORTUMNUS instead of the custard cream)

For the profiterole sauce:

Warm up the milk in a pan. Remove from the heat, add compound chocolate Nera Special 32% fat and incorporate them. Afterwards, add Bavarian cocoa cream VORTUMNUS and mix it. Place the sauce in a container, cover it with cling film and store in the fridge.

Assembly:

Whip up the cream. Fill the base of a bowl. Fill in the choux pastries with the custard cream and place them on the whipped cream. Cover the choux pastries with the profiterole sauce and decorate with whipped cream rosettes.