1. boil the milk with one eighth of a liter of water, 1 pinch of salt and butter.
Add the flour and stir with a wooden spoon until the dough comes off the bottom of the pan as a lump. Transfer to a large enough bowl, then fold in the eggs.
Preheat the oven to 2OO oC. Pipe the mixture into a piping bag fitted with a nozzle. Pipe strips of about 2×5 cm onto a baking sheet lined with parchment paper. Bake in a hot oven for about 25 minutes until golden brown. Cool and cut diagonally. 3.
3. melt the cooking chocolate with the chocolate glaze in a water bath. Dip the top halves of the pastry in the chocolate.
For the cream, mix the cornstarch with a little bit of milk until smooth. Bring the remaining milk to a boil with 1 pinch of salt, sugar and slit vanilla bean. Stir in the maizena (cornstarch), roll gently for another 2 min, remove the vanilla bean. Soak the gelatin in cold water, heat the kirsch, but do not make. Let the squeezed out gelatine leaves melt in the kirsch. Stir into the vanilla cream and cool.
5. Stir 1/3 of the whipped cream into the vanilla cream, fold in the rest. Form the vanilla cream into a piping bag and fill the love bones with it.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.
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