✤ Ingredients

Room temperature unsalted butter 33g

40g sugar

40g all-purpose flour

choux

65gAll-purpose flour

65g milk

65g water

60g unsalted butter

2g salt

3 eggs

cream

2 yolks

35g sugar

10g cornstarch

200g milk

1 tsp vanilla extract (omit if not available)

170g heavy cream

17g sugar

✤ Recipe

1. Plastic bag, cut the sides with scissors. 33g unsalted butter soft state, 40g sugar, mix it up. 40g all-purpose flour, similarly, after mixing clump together into one, spread it to a thickness of 2-3 mm. flat, 15 minutes in the freezer.

2. Cups or cookie cutters with a diameter of 5 cm, cut the butter quickly so it doesn’t melt (if it melts, freeze it again), separate one by one, put it on the wrap in the freezer until use. Leftover butter can be clumped and spread again for use.

3. 3 eggs, release the egg. Keep at room temperature, not cold, prepare a piping bag in advance.60g unsalted butter, 65g milk, 65g water,2g salt. Melt the butter completely, boil for 10 seconds more, turn off the stove.

4. 65g All-purpose flour, put it together quickly. Turn on the stove again. Now stir-fry constantly (1 minute). At this time, you should use a stainless steel pot to increase the success rate. Spread the dough wide and let it cool down (1 minute). Now add room temperature eggs in 3-4 portions and mix, the amount of eggs is determined by the consistency of the dough.

5. Lift the dough and add only until it forms a V. Put it in a piping bag. You can use it with a 1cm diameter round piping tip. You don’t have to have a piping tip like me, baking paper is also fixed to the oven pan.

6. Sprinkle flour on top of a 5 cm diameter cup. Mark where to squeeze the batter, add the frozen butter too. 190°C (375°F) 15 minutes then 170°C (338°F) 15 minutes, when it’s all baked. Open the oven door slightly and take it out after 10 minutes.

7. 2 yolks, 35g sugar. Mix until pale yellow, 10g cornstarch. Mix well as well, 200g milk, 1 tsp vanilla extract (optional). After mixing thoroughly, go to pot, keep stirring. When large bubbles burst here and there, it’s done. Spread the hot custard cream on a tray. Cover with plastic wrap and place in the freezer for 15 minutes.

8. 170g heavy cream, 17g sugar. Stir quickly to make cream. Now mix it with the custard cream. The thick cream is complete. I’ll make a hole with a chopstick and put the cream in it. Choux with cream is good to eat right away. After sealing, it is good to ripen in the refrigerator for 2-3 hours.