Les Vergers Boiron - Pastry Cream

Recipe on making fruit pastry cream by Les Vergers Boiron
Base (440gm):
Eggs 160gm
Sugar 125gm
Water 100gm
Corn Flour 55gm
Raspberry Flavor:
Base 220gm
Raspberry Puree 200gm
Raspberry Puree 20gm
Mango Flavor:
Base 220gm
Mango Puree 200gm
Mango Puree 70gm
Citric Acid 0.5gm
Blackcurrant Flavor:
Base 220gm
Blackcurrant Puree 200gm
Blackcurrant Puree 50gm
White Peach Flavor:
Base 220gm
White Peach Puree 200gm
White Peach Puree 150gm
Lemongrass Flavor:
Base 220gm
Lemongrass Puree 200gm
Lemongrass Puree 10 gm

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Can you substitute water for milk?