For the choux pastry 60g water 60g milk 70g flour 55g butter salt 1 teaspoon of sugar 2 or 3 eggs (depending on their size)
Heat the water, milk, butter, salt and sugar in a pan. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach the choux on a baking tray covered with a silpat micro perforated cusson mat. Bake at 170°C for 35 to 40 minutes.
For the pastry cream 300ml milk 60g sugar 2 egg yolks 20g cornflour Rum or Kirsch Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping to stir until the cream thickens. If you wish, you can add a capful of rum or kirsch. Set aside in a cool place.
Make two holes under each choux. Garnish with pastry cream. Heat up some white fondant coloured green (35°C maximum). Coat the choux and sprinkle with chocolate vermicelli.