Directions

1. Step

In a bowl, mix flour (40 g), sugar (40 g), and butter (30 g) until well combined. Place the mixture between two sheets of parchment paper and roll it out using a rolling pin. Set aside.

2. Step

In a saucepan, heat water (65 g), milk (65 g), butter (60 g), and salt (1/4 tsp) until the butter melts. Add flour (65 g) to the saucepan and stir quickly for about 30 seconds until a smooth dough forms. Transfer the dough to a bowl to cool slightly. Gradually add the eggs (3 pcs), one at a time, mixing thoroughly after each addition until smooth and glossy.

3. Step

Pipe the choux pastry onto a baking sheet lined with parchment paper, forming small mounds or desired shapes. Preheat the oven to 190°C. Bake at 190°C for 15 minutes, then lower the temperature to 160°C and bake for an additional 20 minutes until golden brown. Remove and let cool.

4. Step

In a saucepan, whisk together the egg (1 pc), sugar (35 g), cornstarch (10 g), and milk (250 ml). Heat the mixture over medium heat, stirring constantly, until it thickens. Remove from heat, add vanilla sugar (1 tsp) and butter (50 g), and stir until smooth. Cover and let cool.