I made a sparkling pretty candy cookie shoe with sugar coating. I made it different by applying sugar syrup to cookie choux filled with soft cream. The cream mixed with whipped cream in custard is so delicious that I feel better when I take a bite.

– About 12 servings.

[ Ingredients]

-Cookie

40g Unsalted butter

40g Sugar

45g Cake flour

-Custard

2 Egg yolks

40g Sugar

12g Cornstarch

4g Vanilla bean paste

200g Hot milk

15g Unsalted butter

-Choux

40g Unsalted butter

1g Salt

45g Water

45g Milk

55g Cake flour

100g Egg

200g Heavy cream + 20g Sugar

280g Sugar + 80g Water

[ Recipe]

Cookie

1. Soften butter at room temperature, add sugar and mix.

2. Sift the flour, mix, put in a piping bag and squeeze onto paper foil.

3. Cover with paper foil, press flat and place in freezer.

Custard

4. Add sugar to egg yolk and mix, then add cornstarch and vanilla bean paste and mix.

5. Add a little warm milk and mix evenly, then add the rest of the milk and mix.

6. Continue stirring and heat over low heat. When it becomes thick, stir quickly to mix.

7. When large bubbles rise, remove from heat and add butter and mix.

8. Put it in a bowl and close the top with plastic wrap so that it does not come into contact with air, and put it in the refrigerator.

Shoe dough

9. Put butter, salt, water, and milk in a pot and heat it up. When bubbles come up, remove from heat.

10. Sift the flour, mix it evenly, and fry it over low heat for about 1 minute.

11. Transfer to a bowl, cool slightly, and then divide the eggs and mix.

12. If the dough stretches into a pointed triangle when you lift it up, put the dough into a piping bag.

13. Squeeze about 4.5 to 5 cm on the oven pan and place the cookies on top.

14. Bake in an oven at 190 degrees for 15 minutes, then lower the temperature to 160 degrees and bake for another 15 minutes.

15. Never open the oven door while baking. (Sugar collapses)

16. Open the oven door slightly, leave it for another 10 minutes, then take it out and cool it completely.

Diplomat Cream
17. Whip the whipped cream with sugar and gently mix the custard cream.

18. Add the custard cream to the fresh cream, mix well, and put it in a piping bag.

19. Fill the cooled choux with cream

20. Put sugar and water in a pot and boil over low heat. (Do not stir; boil as is.)

21. When the color darkens slightly, remove from the heat, coat the top of the choux with syrup and cool.