Ingredients

1. 300g Blédor Pâtissière
2. 200g Butter
3. 500ml Water Alignment
4. 10g Salt
5. 9-10 Whole eggs

Custard Cream

1. 100g Blédor Pâtissière or Blédor Multi- Usages
2. 1 litre Milk
3. 200g Sugar
4. 4 Eggs

Preparation

• From a choux pastry prepare chou buns.
• While they cool, prepare the custard cream. In a pot, bring milk to the boil.
• In the meantime, separate the eggs. Beat the yolks and sugar until whitening and then gently add the flour. Pour a portion of the milk and keep beating.
• Pour this mixture into the boiling milk and cook for 2 minutes, always stirring. Transfer into another (cold) container and cover with a film to prevent the formation of a crust. Refrigerate once cold and flavour to taste before filling the choux and decorating.