Preparation of the choux pastry:

1. In a saucepan, bring 25 cl of water to the boil with the salt, sugar, and Goldina. Remove from the heat, add the flour all at once, and mix vigorously: the dough should form a ball that comes away from the sides of the pan. Leave to cool.
2. Break 1 egg and stir it in. Do the same with the other 3 eggs, one at a time. Cover with plastic wrap and set aside.
3. Pipe small mounds of choux pastry, about the size of a large walnut, onto a baking sheet lined with parchment paper. Bake for 25 minutes, until golden brown. Open the oven door slightly for 5 minutes. Let the choux cool on a wire rack.

Preparation of the cream:

Using an electric mixer, whip the Goldina Crème for 6 minutes. Pour into a bowl and leave to cool.

Decoration:

Cut a lid off the choux pastries, or make an incision at the base, underneath, using a piping nozzle, then fill them with cream using a spoon

Pastry cream:

• 1 tub of Goldina Cream

Choux pastry:

• 4 whole eggs
• 125g flour
• 60g Goldina
• 1 teaspoon sugar
• 1 pinch of salt