-cookie-
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
1. After filling in the cream, the choux gets damp easily.
To keep the crispness the longest, you have no choice but to fill it with cream every time you eat it.
2. If you open the oven door while baking, the sugar will collapse (Do not open the oven)
