Pastry part 1:
- On a stove on medium heat, melt 7 tablespoons of butter.
- Once melted, add water and wait for the mixture to simmer.
- After simmering, add flour and mix well (still on heat).
- Once it started to form a doughy paste, let it rest for about 10-15 minutes.
- After rested, add 1 egg and mix until fully incorporated. Repeat this step for the rest of the -eggs.

Pastry part 2:
- After all the eggs are incorporated, pipe the filling onto a pan into about 2-3 teaspoon dollop that are 2 inches spaced apart.
- Then bake in the oven at 420 degrees F for 15 minutes.
- Then take them out and poke a hole in them and put them back in for another 7 minutes.
- Then let them rest for about 15+ minutes. Then they are ready to pipe with filling.

Custard part 1:
- Whisk 4 egg yolks and 1/4 cup sugar, then whisk in cornflour in a bowl.
- Place 2 1/3 cup milk, vanilla extract and 1/4 cup sugar in a saucepan over medium high heat. Heat until just before simmering.

Custard part 2:
- Whisk in 1/4 cup hot milk into egg mixture into the yolk mixture. Whisk in another 1/4 cup.
- Then add remaining milk mixture and whisk (this step is to temper it and NOT cook the eggs)
- Pour back into saucepan. Return to stove on medium low (low for strong stoves). Whisk constantly 2 to 3 minutes until the mixture thickens to a thick dolloping custard consistency.

Custard part 3:
- Remove from heat immediately, pour into bowl. Press cling wrap onto surface (stops skin forming) then refrigerate for 4 to 5 hours until set. Do not whisk again once set (loses thickness).
- Once set, mix in the crushed June Beetles
- Spoon into piping bag or ziplock bag and pipe the pastry using the hole made before or a new hole