Tasty temptations

Ingredients:
250 g water, 150 g “00”flour , 100 g butter, 5 eggs, a pinch of salt (for the pate a choux)
500 ml milk, 4 yolks, 130 g sugar, 50 g “00” flour, 1 pod of vanilla (for the pastry cream)
50 g pure chocolate
raspberries, blueberries, currants, 10 mint tufts

Equipment:
A bowl
Planetary Mixer
Stimmy, Geyser and Wisk
2 sac a poche
2 non-stick perforated trays
A spatula
A bain-marie

Method:
Prepare the pastry cream mounting the yolks with the sugar using Stimmy and Wisk, add flour diluting with  milk and add the pod of vanilla. Bring to cook by injecting directly the steam inside the cream. Cool down in blast chiller.
Prepare the pate a choux bringing to boil water, butter and salt in the planetary bowl using the Geyser. Add in one time the flour, mix and bring to cook by injecting the steam until the compost will come off from the walls becoming like a ball. Put the bowl on the planetary mixer and leave it to cool down for few minutes, add then one by one the eggs. Fill a sac a poche with the compost and make the profiteroles on non-stick perforated trays. Bake in preheated convection oven at 170°C for circa 30 minutes.
Fill the profiteroles with the pastry cream using a sac a poche, melt the chocolate in a bain-marie and spread it on the buns. Serve them with wild berries and a mint tuft.