Profiteroles with grapes and cream

choux pastry

800 g grapes

200 g cream

a pinch of vanilla

1 tbsp. powdered sugar

Of choux pastry bake a round or oblong rolls. When they have cooled, cut off their top-lid, take out the pulp from the middle, stuff the buns whipped with sugar and vanilla cream. Then gently, without pressing on cream, to close the "lid" on the edges of the filling to stick washed and dried grapes. Sprinkle cake with powdered sugar.