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
Cookies
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
Choux
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
Cookies
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.