Choux

1 Put water, butter and a pinch of salt in a saucepan, on fire. When it boils add the flour all at once and stir vigorously until it incorporates. Then take it off the fire and stir until it comes off the edges of the saucepan and begins to cool. Add one whole egg at a time and stir vigorously after each. Heat the oven to 220 degrees. Put in the square cooker pan, lined with baking sheet, one teaspoon of choux composition. Bake at rapid fire for 20 minutes without opening the oven door, then reduce the heat and bake for 15 minutes. Thus, the choux will grow and become empty inside. Remove and allow cooling completely. Then cut them in half and fill them with pudding.

2 Pudding cream with chocolate flavor

Stir the pudding powder with 4 tablespoons of sugar and 10 tablespoons milk.

3 Put the rest of the milk in a saucepan to heat. Pour the pudding composition with chocolate flavor in hot milk and stir until thickened on fire. Allow to cool completely. Do the same with the vanilla pudding.

4 Serve the choux filled with chocolate and vanilla pudding, dusted with caster sugar.