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Melt the butter and pour it and the salt into a pot with 40 ml of water. Remove from the stove after it comes to a boil.
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Thoroughly stir in the flour until it becomes dough.
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Beat the eggs separately and mix into the dough.
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Allow to cool.
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Use a piping bag to squeeze profiteroles onto a greased baking sheet. Bake for 23-35 minutes at 220°C until they are light brown.
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Prepare a béchamel sauce with butter, flour and milk.
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Add the Vacherin to the béchamel sauce, pour in the cherry brandy and season well.
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Simmer on the stove at very low heat.
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Remove the profiteroles from the oven and cut off the top third.
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Fill with the mixture of Vacherin and béchamel sauce.
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Gratinate under the oven grill.
