On the second baking sheet, pipe choux pastries the size of a small clementine. While continuing to whisk, gradually incorporate the milk and sugar mixture. Make the icingHeat the water and icing sugar in a small saucepan. Remove the gelatin from the water and squeeze it then add to the hot cream and stir until dissolved. Let the icing run off and if necessary, dip the choux pastry in the icing again, for a perfect and smooth icing.