Vanilla Profiterole with Cereal

INGREDIENTS

For the crème

1 lt. whole milk
3 egg yolks
200 gr. sugar or 110 gr. fructose
70 gr.  corn flour
40 gr.  maize flour
130 gr. cereal-muesli
Pound cake with dried fruits

Chocolate sauce

150 gr. white chocolate
40 gr. sunflower oil

Any cereals you wish. Heat all together in the bain marie until it thickens.

PREPARATION

Heat the milk with half of the sugar. Before boiling, put the yolks and the rest of sugar in a bowl, and the corn flour, maize flour and cereal in another. Pour some hot milk in with the yolks and sugar and stir. When it mixes into a thin consistency put back on the heat. Just before it boils add the corn and maize flour which have been dissolved with some cold milk and stir until the mixture boils and thickens. Leave to cool, then put in the fridge for 8 hours. In a bowl, line the bottom with the cake and pour the crème over it. Leave in the fridge for 2 hours and pour the chocolate sauce over it.

Variations: Use cake with muesli, crème with oats, chocolate with corn flakes.