It's a photo of me making the "Shoo" part Put the butter in a pot, adjust the heat over low heat, melt the butter, add milk and water, and heat it. When the butter and milk water boil, add the minced flour and mix well with a spatula to make the dough. At this time, reduce the heat from medium to low and stir-fry enough to make the sugar swell beautifully. Transfer the stir-fried dough to another bowl and cool it down.

Beat in the salt in the egg and continue to mix with a spatula, adding little by little to the dough. When the dough is a little cold, you need to add eggs to make the dough not thick. Place the dough in a round piping bag and squeeze it into an oven pan. If you apply a bit of cooking oil to the baking pan and squeeze it, it's easy to lift it when it's squeezed incorrectly.

Spray the squeezed dough with water and bake in a preheated oven. The oven temperature was preheated to 200 degrees, lowered to 180 degrees, and baked for 20 to 25 minutes. Make creme patissier (cream) while baking part ash.

In a bowl or pot, mix egg yolks and sugar with a whisk, then add the chopped flour and mix. Add 1/2 bags of vanilla bean or 2~3 drops of vanilla extract to milk, heat it until it boils, add milk little by little, mix it with a whisk, heat it over medium to low heat, mix it with a spatula to make transparent custard cream, and mix it with 70% whipped cream. Krem Patissier said that you have to put it in a bowl of ice and cool it quickly so that microorganisms don't reproduce. When storing, you have to keep the plastic wrap close to the sealed container and keep it in the refrigerator so that the top doesn't harden.

Cut the top part of the choux with a knife, squeeze a lot of cream, and cover it with a lid

Sprinkle sugar powder and enjoy it.