Pink Rabbit Cookie Choux (Cream puff) Recipe

Instructions

Biscuit:

1. After softening the butter, add sugar and mix.
2. Sift the soft flour and mix.
3. Roll flat and harden in the refrigerator for 30 minutes.

Choux:

1. Put water+milk+butter+salt in a pot and boil it until the butter is completely dissolved, then remove from the heat.
2. Sift the soft flour, mix, put on low heat, and heat with stirring until a film forms on the bottom.
3. Add eggs, mix well, and place in a piping bag.
4. Divide into large and small choux on an oven pan, dip the biscuit dough on top, and bake in an oven preheated to 180 degrees for 20 to 25 minutes.
5. Fill the cooled choux with whipped cream and dip the top in melted pink chocolate to coat.
6. Melt the white chocolate, flatten it, harden it slightly, and cut it out with a wrinkle cutter.
7. Make the ears using a white chocolate pen.
8. Place the chocolate made with the crease cutter on top of the large choux, put the small choux on top, and insert the sheath into my ear.