Knead the dough for custard cakes. Pour water into a saucepan, bring to a boil, reduce heat to a minimum. Throw all the butter, a pinch of salt. Add flour quickly and stir until nothing sticks to the walls.
Choux pastry dough to cool slightly. Add the egg and mix thoroughly. In the same way, gradually, add the remaining eggs. The dough should be thick enough not to drain from the spoon and not to spread out on the sheet.
Turn on the oven for heating at 200 C. Put the dough on a baking sheet covered with parchment using a pastry bag. For 20 minutes, bake in the oven at 200 C.
After that, reduce to 170-180 C and the oven to a pronounced golden ruddy color. Do not open the oven while making custard cakes.
After cooking, let the custard cake stand in the oven for 5-10 minutes, then open the oven and let stand for another 10 minutes. Pull everything out. Season with cream.
For cream, combine everything and beat with a mixer until the air is homogeneous.