Profiteroles with vanilla cream and crunchy peanut spread

Steps

1. The day before, rehydrate the gelatin in cold water. Bring half of the cream to a boil with the vanilla pulp and pour it in three portions over the chocolate (in small pieces or chopped), stirring between each addition. When the chocolate has completely melted, add the squeezed gelatin. Add the cold cream, stir well, cover the mixture, and refrigerate overnight.
2. For the crispy crust: Mix the softened butter with the flour, sugar, and salt to form a smooth dough. Roll out the dough between two sheets of baking paper and chill. Once the cracker has hardened, cut into 5 cm slices. Then chill.
3. For the choux pastry: Bring the milk, water, cubed butter, salt, and sugar to a boil. Remove from the heat and add the flour all at once. Stir with a spatula until a smooth dough forms, then return to the heat and continue stirring until the dough comes away from the sides of the pan. Then place the dough in the bowl of a food processor fitted with a blade attachment and beat with a whisk to cool the dough. In the meantime, beat the eggs into an omelet and set aside 120 g. When the dough is lukewarm, gradually pour in the beaten eggs. Wait until the eggs are properly incorporated before adding more. The dough should be homogeneous and not too runny. Fill a piping bag with a round nozzle with the dough and let it rest for 30 minutes. Then pipe cream puffs with a diameter of approx. 4 cm onto a baking sheet lined with a silicone mat (Silpat) or alternatively with baking paper. Leave plenty of space between the cream puffs.
4. To bake: Place a cracker slice with a diameter of about 5 cm on each cream puff. Bake for 35 to 40 minutes at 160 °C convection oven without opening the door. Let them cool on a wire rack.
5. Once the cream puffs have cooled, use a sharp knife to cut a 1 cm hole in the top. Beat the vanilla ganache with a hand mixer until it reaches a thick consistency. Fill a piping bag with a 1 cm round nozzle with the mixture. Fill the cream puffs halfway, then pipe a dollop of the spread into the center. Then cover with ganache. Pipe some ganache on top to hide the opening and use a small spoon to make a crater. Fill with Bonne Maman peanut spread and decorate the cream puffs.
6. Store them in the refrigerator. Your cream puff recipe is ready! Enjoy!