Double Strawberry Cream Puff (Cookie Choux) Muffin Recipe

Instructions

1. Mix egg yolk and sugar in a pot. Add cornstarch and mix, then add vanilla bean paste and mix.
2. Pour in the hot milk little by little to mix, put on low heat, and boil stirring until thickened, then cover and cool.
3. Soften unsalted butter, add sugar, mix, sieve soft flour, mix, form into a ball, spread out, and harden in the refrigerator.
4. Put unsalted butter, water, milk, and salt in a pot and boil until the butter is completely dissolved. Remove from heat and sieve soft flour and mix.
5. Put on low heat and stir-fry until the dough is shiny and a thin film is formed on the bottom for about 1 minute, then transfer to another bowl and cool.
6. Divide the beaten eggs into 2-3 batches, mix, and put in a piping bag and pan in an oven pan.
7. Take out the hardened cookies, dip them in a mold, put them on the dough, and bake in an oven at 190 degrees (200 degrees for 20 minutes preheated for 20 minutes) for about 25 minutes and cool.
8. Pour the custard cream into the whipped cream about 50% through a sieve and mix. Add the chopped strawberries and mix to make the cream.
9. Cut the top of the cookie choux slightly, remove the inner film, fill with cream, add whole strawberries, and fill with cream.