STEP 1/23
Add 4 egg yolks and sugar and mix.
STEP 2/23
Add flour and milk and mix well.
STEP 3/23
Add vanilla extract and mix,
STEP 4/23
Turn on low heat and stir.
STEP 5/23
When it becomes a lump, move it to a bowl and cover it with plastic wrap to keep it refrigerated.
STEP 6/23
Add butter, salt, and water and melt them on low heat.
STEP 7/23
When the butter melts, add the flour and mix.
(When mixing, turn off the heat for a while and mix it.)
STEP 8/23
I'll turn it back on low heat
STEP 9/23
Stir-fry for 2 to 3 minutes until there is a white layer.
STEP 10/23
Let the dough cool once.
STEP 11/23
Beat in two eggs.
STEP 12/23
I'll put it in the cooled dough twice
STEP 13/23
Put it in and mix it well. Put it in the piping bag.
STEP 14/23
Cut it into a shu-like shape as pretty as possible. And spray enough water.
STEP 15/23
Bake at 180 for 25 minutes in an oven preheated to 200.
STEP 16/23
Whip the whipped cream.
STEP 17/23
Whip it, then add sugar and whip it.
STEP 18/23
Add about half of the custard cream and whip it.
Then, put everything in and whip it.
STEP 19/23
Custard cream is done
And put it in the piping bag.
STEP 20/23
I'm going to use the tip of the tip
STEP 21/23
Make a hole at the bottom.
STEP 22/23
Next, fill it with custard cream.
STEP 23/23
Leave in the freezer for about an hour.
If custard cream is left, it's good for other desserts or just with bread~~