Custard pastry with custard

Water 190 ml
Butter 100 g
Wheat flour 160 g
Egg chicken 4 pieces
Salt pinch
Milk 120 ml
Sugar 75 g
Vanillin pinch

Switch on the oven 180 degrees.

Combine 75 g of oil, water and salt. Put on a fire and bring to a boil.

Do not remove from heat, add 135 grams of flour to the mixture. Stir well, continuing to heat on low heat. And even after the mass becomes uniform, with a minute to warm up more, stirring constantly. Then remove from the plate and drive into the dough one by one 3 eggs, mixing well.

Put the baking tray with paper. With a syringe or a spoon, put cakes in the form of balls (note that during baking they will increase by about 1.5 times).

Bake at 180 degrees for 25-30 minutes. The first 15 minutes in any case (!!!) Do not open the oven (otherwise cakes will fall off and will not rise again).

Prepare the cream: mix the milk with sugar and vanilla and boil, the sugar should completely dissolve.

1 egg lightly beat up and add to it 25 g of sifted flour, mix to a homogeneous mass.

Gradually pour the egg mixture into the milk, stirring constantly.

All mixed well and put on a weak fire or water bath. Cream cook until thick, constantly stirring, but do not boil.

When the cream thickens, remove it from the heat. Add 25 g of oil. Stir the cream and leave to cool.

When the cakes and the cream cool down, put the cream in the confectionery bag. Tip small holes on the side, fill cake with cream. You can cover with icing from melted chocolate or sprinkle with powdered sugar.