Recipe for 8 people. Preparation time: 1h15. Cooking time: 30 minutes ingredients Pastry 250g of flour 125g of butter 5g of salt 5g of sugar 10cl of water 1 egg Choux pastry 150g of flour 100g of butter 5g of salt 10g of sugar 1 / 4L water 4 whole eggs Whipped cream 1 / 2L of whipping cream 75g icing sugar For maceration 1 big handful of prunes Rum Cinnamon Sugar For the hypocras sauce 1 glass of sugar 1 glass of hypocras water + 1 quart of macerated prunes Preparation Macerate the prunes in the rum, cinnamon and sugar mixture. Make a broken dough, spread it out and cut out a 25cm circle Make a dough with cabbage: with a pastry bag, trace with this paste on the circle of pastry broken) 6/7 cm from the edge the support for whipped cream. Bake 30 minutes at 200 ° (th.7). Cook the puffs separately. Then stick them all around with caramel. Mix the macerated prunes, dilute with a little hypocras. Take 3/4 of the prunes mixed, add to the whipped cream and place it in the center. Make the hypocras sauce: make a caramel with the glass of water and the glass of sugar. Off the heat, add a little hypocras, the cream, and a quarter of the remaining prunes. Serve this dessert, accompanied by its hypocras sauce.