Raise custard cream🍮🥧

# Sugar up the filling cream # Trending # Custard cream # Homemade candy # Easy baking

🥐 Part 1: Choux Pastry

Raw Materials

* 120 ml water

* 60 grams of fresh butter

* 75 grams of versatile wheat flour

* 2-3 chicken eggs

* Salt 1 / 4 h.

* 1 hour of sugar.

How to do

1.Put water + butter + salt + sugar into the pot, boil until boiling.

2. Put the dough in it, and then quickly until the dough is gathered into a lump and not attached to the pot.

3. Stay cool for 5-10 minutes

4. Put one egg at a time. The poor is smooth (the dough is viscous. Lift the pie and flow in strings).

5. Scoop in the squeeze bag. Squeeze down the tray.

6. Baking 180 ° C light, about 25-30 minutes

❗, don't turn on the oven first, or else.

🍮 Part 2: Cream custard filling

Raw Materials

* Fresh Milk 500 ml

* 3 egg yolks

* 100 grams of sugar

* Corn flour 40 grams

* 30 grams of butter

* The smell of vanilla 1 h.

How to do

1.Whisk the egg yolk + sugar + corn starch together.

2. Heat the milk (no need to boil)

3. Gradually pour milk into the eggs (keep the eggs cooked into a wedge).

4. Pour back into the pot. Stir with a soft fire.

5. Stirring until smooth in the form

6.Put the butter + vanilla. Stir well.

7. Stay cool and set the refrigerator.

🧁 How to assemble

* Drill the bottom, hold the cream or cut it in half.

* Squeeze the custard in full

* Refrigerate before eating. It will be very delicious.

🔥. Trick.

* The dough must not be more liquid → or else not inflatable.

* Bake until yellow gold → will crisp outside soft in

* Custard must stir until "viscous shadow"