Milk jam "dulce de leche" choux bun

CRACKER

• Mix the softened butter with all the other ingredients until a homogeneous mass is obtained.
• Roll out between two guitar sheets or two sheets of parchment paper.
• Cut into 3.5 cm diameter discs and set aside in the freezer.
• Place them on each choux buns before cooking.

CHOUX PASTRY

• 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.

MILK JAM

• Immerse the closed box covered with water in a pressure cooker and cook for about 50 minutes.
• If you don't have a pressure cooker, immerse the closed can in a pot of boiling water and cook for about 2h30.

LIGHT CREAM WITH MILK JAM

• Beat the very cold ingredients with a mixer until you obtain a light, poachable cream.
• Garnish the choux buns with this light milk jam cream.