Choux pastry

	For 938 g 24 choux buns	For 2345 g
Water	160 g	400 g
Régilait Whole Unsweetened condensed milk	160 g	400 g
Caster sugar	4 g	10 g
Fine salt	4 g	10 g
Butter	150 g	375 g
Type 55 Flour	180 g	450 g
Whole eggs	280 g	700 g

Boil the water, unsweetened condensed milk, butter, sugar and salt.
Remove from the heat, add the flour then, after putting the pan back on the heat, dry out the dough with a spatula.
Using the food processor fitted with its foil, finish drying the dough and cool it down.
Beat the eggs and gradually add them to the batter.
Pipe the choux pastry to form small choux buns 4 cm in diameter.
Bake the choux buns for 20 minutes in an oven previously heated to 180°C.
Remove from the oven and let the choux buns cool on a wire rack.