Profiteroles almonds and cherries

Preheat oven to 200 degrees.

In a saucepan, melt the butter with 150 ml of water.

Bring to the boil, add the flour and beat vigorously until the mixture will begin to break away from the sides of the saucepan.

Let cool.

Little by little, add the beaten eggs to the mixture, stirring well after each addition.

Pour the dough into a pastry bag with smooth 12 mm nozzle and spread it to balls on baking plate moistened.

Sprinkle the balls with almonds, coarsely chop, and place them in the oven for twenty or twenty-five minutes, until they will be grown and well browned.

Remove them from the oven.

Carve each ball on one side, to let out the steam.

Let them cool on a metal grid.

Meanwhile prepare the filling.

Sift the icing sugar and add the whipped cream.

Pour into a pastry bag and use it to fill the cooled cream puffs.

Spread the profiteroles in six individual saucers.

Prepare the sauce: pour the cherry syrup in a pitcher and misuratene 200 ml graduated.

Transfer it in a saucepan and add the cornstarch.

Simmer, stirring constantly, until the mixture is thickened.

Then join the cherries and, if you like, the kirsch.

When serving sprinkle the profiteroles with icing sugar.

Serve with hot cherry sauce.