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Surprise your guests at Christmas dinner! This is a classic recipe for choux pastry and a simple buttercream made with condensed milk. The choux pastry is light, airy and crispy on the outside, hollow on the inside – perfect for profiteroles, éclairs or pastries. The cream is soft, sweet and velvety, and retains its shape even after filling. Ingredients: Choux pastry: 250 ml water 100 g butter 1 pinch of salt 160 g wheat flour 4 eggs Cream: 380 g condensed milk 180 g soft butter (82.5% fat) Preparation: 1) Prepare oven and baking tray Preheat oven to 190 °C. Line a baking tray with baking paper or a silicone mat. You can prepare a piping bag with a nozzle (e.g. a round nozzle of 10–12 mm for profiteroles or a long nozzle for eclairs). 2) Preparation of the choux pastry Bring water, butter and a pinch of salt to a boil in a pot. Once the butter has melted and the mixture begins to simmer, remove the pot from the heat and stir in the flour in a thin stream. Stir quickly with a wooden spoon or spatula until a smooth ball is formed. Remove from heat and let cool slightly (10-15 minutes) so that the eggs do not cook when added. Beat the eggs well until a smooth, shiny and stretchy dough is formed. The batter should flow from the spoon like a ribbon – not too runny and not too thick; Adjust as needed (but normally all 6 eggs are used). 3) Shaping and baking Fill the dough into a piping bag. Pipe small balls (profiteroles) with a diameter of about 3–4 cm at close intervals or form 10–12 cm long eclairs. – If desired, brush the surface with cold water or lightly beaten egg (for a glossy finish). Bake at 190 °C for 30–35 minutes without opening the door. Then reduce the temperature to 160 °C and bake for a few more minutes (the time depends on the size) until the eclairs are golden brown, crisp and completely firm inside. Do not open the oven during the first 20 minutes, otherwise the eclairs may collapse. 4) Prepare the cream – In a bowl, beat the softened butter until fluffy (2–3 minutes). – Gradually add the condensed milk while stirring constantly until the cream is smooth and homogeneous. – Chill the cream in the refrigerator for 15–30 minutes; If it is too soft, it is easier to fill. 5) Assemble – Make a small hole in the bottom or sides of each cooled eclair and fill it with cream using a piping bag with a thin nozzle or a spoon. – Dust the top with icing sugar or drizzle with chocolate glaze, if desired. 6) Storage and Serving – Store the finished, cream-filled eclairs in the refrigerator for up to 48 hours. Leave it at room temperature for 10-15 minutes before serving so that the cream softens. Profiteroles can be served as a dessert or with coffee or tea. Bon appetit!