Homemade Profiterole

Instructions

Break the biscuits by hand into small pieces and lay some in stem glasses where you will serve the dessert.
Whip the cream with the icing sugar until it forms smooth peaks. Refrigerate until the use.
Pour the milk, water and sugar in a saucepan and stir to dissolve.
Add the cocoa powder, the vanilla and the corn flour, stir them well and transfer the saucepan to the fire. Stir continuously over a medium heat and soon enough it will start to thicken like a cream. At this point remove from fire.
Put the egg yolks into the hot cream, one each time while stirring continuously. Then put it back on the fire and stir for a few more times.
Once more remove the saucepan and pour the butter or margarine, cut evenly in small pieces. Stir vigorously and do not be afraid if it looks crumbly, it will soon form a lovely thick chocolate cream. Replace it in a saucepan and cover the surface with a piece of cling film, so it will not form a crust on top. Let it cool for 10 minutes at room temperature.
Add now a cup of the whipped cream and stir. Divide the creamy mixture in the glasses, pouring it with a spoon over the crashed biscuits and make sure to leave little space for the garnish.
Use the remaining whipped cream on top of the profiterole adding some glazed cherries and place them in the fridge until serving time.