Delicious Double Cream puffs (Choux) Recipe

Instructions

To make the custard:

1. Add sugar to egg yolk and mix, then add cornstarch and vanilla bean paste and mix evenly.
2. Pour milk little by little, mix evenly, and heat over low heat until bubbles rise.
3. Put in a bowl, add butter and mix evenly, then cover with plastic wrap and cool in the refrigerator.

Making the gouache:

4. Put butter, salt, milk and water in a pot, heat over low heat and bring to a boil.
5. Sift the flour, mix it evenly, and fry it over low heat until it becomes slightly translucent.
6. Spread in a bowl to cool, then add eggs little by little and mix (slightly thick).
7. Squeeze in an oven pan and bake in an oven at 190 degrees for 15 minutes, then lower the temperature to 170 degrees and bake for another 10 minutes.
8. Add condensed milk to fresh cream to make hard cream.
9. Fill the choux with custard cream and condensed milk whipped cream.