Bring the vanilla sugar, water, butter and salt to the boil. Remove the saucepan from the stove. Pour in the flour and stir heartily until a nice dumpling forms. Quickly add the first egg, then the second. Form walnut-sized profiteroles with two teaspoons and place them on the baking tray lined with parchment paper. Preheat the oven to 220 degrees. The profiteroles need about 25 min until they are nice and golden brown. When they are still warm, carefully cut a small slit in them with kitchen scissors so that the steam can escape. cool.
In the meantime: in a baking bowl, whip the curd with coffee powder and sugar until creamy, maybe stir in the liqueur. About an hour before serving, pour into the cooled cream puffs with a piping bag. At the very end: break the chocolate into small pieces. Melt with honey, butter, water at a low temperature, add vanilla sugar and pour over the cream puffs just before serving. My tip number one: don’t make too many, because only fresh they taste simply delicious: My tip number two: don’t eat too many, then enjoy without regret.
Buon appetito – quite bon appétit!
Tip: Feel free to use better chocolate – the more delicious the result!
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