Make Fun Candy Choux  | Candy Cookie Choux

I made a pretty candy cookie shoe that sparkles with sugar coating. I made it different by spreading sugar syrup over the soft cream choux. The ice cream mixed with whipped cream in custard is so delicious that I feel more appetizing when I take a bite.

♥ Ingredient


40 g unsalted butter

40g sugar

45g soft flour

Egg cake

2 egg yolks

40g sugar

12g cornstarch

4g vanilla beans

200g hot milk

15 g unsalted butter


40 g unsalted butter

1g salt

45g of water

45g milk

55g soft flour

100 g eggs

200g fresh cream + 20g sugar

280g sugar + 80g water

♥ Recipe


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

2. Sift flour, mix well, put in ice cream bag and press onto foil.

3. Cover with foil, flatten and place in the freezer.

Egg tarts

4. Add sugar to egg yolks and mix well, then add cornstarch and vanilla and mix well.

5. Add some warm milk and mix well, then add the rest of the milk and mix well.

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

7. Put in a bowl, cover with cling film to prevent exposure to air, and then refrigerate.

Shoe powder

9. Heat butter, salt, water and milk in a saucepan. When bubbles rise, remove heat.

10. Sift flour, mix well, fry on low heat for about 1 minute.

11. Place in a bowl, let cool a bit, then divide the eggs and mix well.

12. If the dough is lifted into a pointed triangle, put the dough in a piping bag.

13. Make the mold about 4.5 – 5 cm and then put the biscuits on top.

14. Bake in the 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.

16. Open the oven door slightly, leave for another 10 minutes, then remove and let cool completely.


Diplomatic foundation

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

18. Put custard cream into fresh cream, mix well and put in ice cream bag.

19. Fill with cooled choux ice cream

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

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