Preparation

• Place the water and butter cut into pieces in a pot.

  Melt over moderate heat, and when it starts to boil, add the flour all at once.

  Stir with a spatula or wooden spoon until the mixture thickens, forms a film on the bottom, and detaches from the pot (it takes a few minutes).

  The dough is a bit hard to stir. Once it forms a ball, it’s ready. Remove from heat and place everything in a bowl to cool.

  Add a pinch of salt to the slightly warm dough, one egg at a time, stirring well and trying to incorporate air.

  Stir with a wooden spoon or spatula until everything is well blended, and continue mixing until the dough becomes soft and smooth.

  Take muffin molds with a diameter of 1.5 inches and a height of 0.6 inches and place them upside down, with the bottom facing up, on a baking sheet covered with parchment paper.

  Place the choux paste in a syringe with a star tip and, starting from the center of the mold’s bottom, cover it with the dough creating a spiral.

  Bake at 350°F for about 30 minutes.

  Remove the muffin mold from inside and let cool.

  

• For the handles, you will use about 1/3 of the puff pastry.

  Cut 10 strips, 0.8 inches wide and 3.5 inches long.

  Divide each strip into three parts, being careful not to cut one end, and create small braids.

  Place the curved braids on the baking pan covered with parchment paper at 350°F for 10 minutes.

  

• For the Cherry Syrup Custard Cream recipe, click here

  Place the custard cream in a syringe with a star tip and fill the baskets, adding the handles as decoration.