Choux Pastry Rings with Sweet Curd Filling

Heat the water and butter together until the butter melts.

Add the flour and mix well.

Cook over medium heat, stirring constantly and spreading the dough across the bottom and sides of the pan to dry it out.

Let the dough cool slightly, then gradually beat in the lightly beaten eggs and mix thoroughly.

Pipe the dough onto parchment paper, leaving space between each ring. Bake for 20 minutes at 200°C, then for another 20 minutes at 180°C.

Afterwards, crack open the door of the turned-off oven and let the rings sit inside for a bit.

For the cream, blend the curd, butter, and condensed milk until smooth.