Milk chocolate nun

Ingredients: For the choux pastry:

• 1/4 liter of water
• 200 g of flour
• 100 g of butter
• 4 eggs
• Pinch of salt

For the milk chocolate pastry cream:

• 3 egg yolks
• 90 g of sugar
• 20 g of cornstarch
• 30 g of flour
• 1/2 liter of milk
• 100 g of milk chocolate
• Pinch of salt

For the buttercream:

• 2 egg yolks
• 60 g of sugar
• 60 g of butter

For the glaze:

• 100 g of milk chocolate
• 2 tablespoons of milk
• 15 g of powdered sugar

Instructions: For the choux pastry:

1. In a saucepan, combine water, salt, and butter. Bring to a boil.
2. Remove from heat and add the flour. Mix well until the dough comes away from the sides.
3. Gradually incorporate the eggs, ensuring thorough mixing each time.
4. Prepare a buttered and parchment-lined tray. Place 6 large balls of dough for the base of the pastry and 6 smaller ones for the heads.
5. Bake for 30 minutes at 180°C (356°F). Once golden brown and cooked, allow them to cool.

For the buttercream:

1. In a saucepan, mix sugar with a little water. Bring to a boil to create a sugar syrup.
2. In a bowl, beat the egg yolks and add the syrup. Beat until cold.
3. Gradually add the butter with an electric mixer until a smooth cream is obtained. It can be enriched with praline. Freeze for a bit to firm up. Whipped cream can be used as an alternative to buttercream.

For the chocolate pastry cream:

1. Boil the milk and chocolate in a saucepan.
2. In a bowl, mix egg yolks and sugar. Add flour, cornstarch, and salt.
3. Dilute with the chocolate milk. Then return to the saucepan over low heat. The mixture should thicken. Remove from heat and let it cool.

Filling and glazing:

1. Make a hole in each pastry and fill with pastry cream using a piping bag.
2. Prepare the glaze by melting chocolate with milk and powdered sugar. Coat the top of each pastry. Then assemble them.
3. Use a piping bag to fill the pastries with buttercream and decorate the éclairs.