Paris Pouldreuzic with Audierne accents

For the choux pastry :

1. Bring the salted water and Pâté Hénaff to the boil.
2. Turn off the heat and leave to infuse for 2 hours.
3. Blend and pass through a sieve.
4. Add the butter and bring back to the boil.
5. Remove from heat and add flour.
6. Return to low heat and stir until the dough pulls away from the sides.
7. Place in a bowl and add the beaten eggs one by one.
8. Place the pastry in a piping bag and draw three circles on a non-stick baking sheet or parchment paper: two circles one inside the other, the third straddling the first two.
9. Glaze with egg yolk and add a few flaked almonds for decoration.
10. Bake at 200° for 20 min.

For the buttercream :

1. Bring the milk to the boil and infuse with the Pâté Hénaff.
2. Blend and strain. Bring back to the boil.
3. Mix 3 egg yolks with the flour and pour a little milk over the mixture.
4. Dissolve and pour in all the milk a little at a time before bringing back to the boil while continuing to stir.
5. When the mixture thickens, turn off the heat and stir in the chopped butter.
6. Strain through a sieve to remove any lumps.
7. Place in a fluted piping bag and allow the mixture to cool in the bag.

Montage :

1. Cut the choux circles in half and top with Pâté Hénaff buttercream using a piping bag.
2. Serve with a green salad as an appetizer.