Peach Cookie Choux (Cream puff) Recipe

Instructions

1. Soften butter, add sugar, and mix, then add red and white food coloring little by little and mix.
2. Add soft flour and mix until it forms a lump, then roll it out and put it in the refrigerator.
3. Add egg yolk, sugar, and cornstarch to a pot and mix, then pour in hot milk little by little to mix. Add vanilla bean paste and mix.
4. Put it on low heat and stir until it thickens, then put it in ice water and cool it with stirring.
5. Put in whipped cream, mix, put in a piping bag, and put in the refrigerator.
6. Put unsalted butter, salt, water, and milk in a pot and boil it until the butter is melted. Remove from the heat and add soft flour and mix until it becomes a lump.
7. Put on low heat and stir-fry for about 1 minute, then transfer to another bowl, cool it down, and mix with eggs.
8. Pan in an oven pan, cut the cookie dough stored in the refrigerator with a circular cutter, place it on the dough, and bake at 180 degrees for 15 minutes and at 160 degrees for 10 minutes.
9. Make a hole in the bottom of the cooled choux and fill it with a little cream, then add the cut peaches and fill with cream to finish.