Dough
- 6 eggs
- 14 tbsp. flour
- 110 g butter
- 230 g water
- 1 dash salt
Filling
- 1 glass whipping cream
- 1 can sweetened condensed milk
Bring water with salt and butter to boiling.
Slowly add flour to boiling water while mixing well. When all the flour is added, take off the stove and keep stirring until the mixture is about 65°C warm.
Add eggs into warm mixture one by one, mixing carefully after each egg. The resulting mixture should be very viscous so do not take more than 6 eggs if they are large. You can use an electric beater/mixer for this part.
Place small amounts of dough (about one full tea spoon) onto a buttered surface. Space them out well as they will grow in size.
Bake at 200°C (390°F) for 25 minutes.
For filling, whipp the cream and add chilled boiled condensed milk. Whipp again until uniform in texture.
Put the cream inside chilled pastries.