Choux Cake Recipe

Instructions

Making Custard Cream

1. Add sugar to egg yolk and mix, then add cornstarch and vanilla bean paste and mix.
2. Add a little warm milk (about 40 degrees) and mix, then add the rest of the milk and mix.
3. Heat while stirring over low heat, mix quickly when thick, and remove from heat when large bubbles burst.
4. Pour into a bowl, add cold unsalted butter, and mix evenly.
   (Hot tip! If you mix the butter with the custard in advance and let it harden cold, there will be no separation like when you mix the butter separately)
5. Attach the plastic wrap tightly to the top so that air does not come in contact with it, and cool it in the refrigerator.

Choux making

6. Put butter, salt, water, and milk in a pot and heat over low heat until boiling.
7. Remove from heat, add flour, and mix evenly.
8. Put the pot back on low heat and stir-fry until a thin film forms on the bottom.
9. Spread in a bowl, cool to lukewarm, divide eggs into 3 times, and mix evenly.
10. Put it in a piping bag, spread it wide on an oven pan, pan it, and bake it at 190 degrees for about 23 minutes.
11. Cover with plastic wrap and let it cool.
12. Add sugar to fresh cream, whip about 70%, and whip custard cream to make it soft.
13. Add the custard cream to the whipped cream and whip. (Both whipped cream and custard cream are cold)
14. Place the choux on parchment paper, apply cream, and roll it.
    (My cream is a little thin, so I left a little cream, covered one side with parchment paper, and put it in a bowl.
    I added a little more cream)
15. The cream may leak, so wrap it once more in plastic wrap, seal it, and freeze it in the freezer overnight.
    (In the video, I cut it after hardening it for about 3 hours, so the cream is less hardened, but I think it would be nice to freeze it completely)