Cream puff ｜ Party Kitchen --Recipe transcription of Party Kitchen

Put the unsalted butter of (A) in a heat-resistant bowl and heat it in a microwave oven.

Put melted butter in a bowl and mix with a whipper until smooth.
Add granulated sugar and salt and mix until white.
Add the beaten egg and mix, add the sifted cake flour and mix with a spatula.
Wrap it in plastic wrap, stretch it to about 5 mm, and cool it in the freezer.

Put milk, butter and salt in a pan and bring to a boil and turn off the heat.
Quickly add the sifted cake flour and mix quickly with a spatula.
Put them together and heat them over medium heat for about 2 minutes while mixing.
When the bottom of the pot has a thin film, transfer the dough to a bowl.
Add the beaten egg in small portions and mix.

Put 4 in a piping bag with a mouthpiece, take out the cookie dough from the freezer, and hollow it out with a cercle.

Squeeze the choux pastry into a round shape with a diameter of 6 cm on a top plate with a cooking sheet.
Place the hollowed out cookie dough on the choux pastry.

Bake at 190 ° C for about 30 minutes until the cracks are well browned.
After baking, remove from the oven and remove the heat.

Put custard cream in a bowl and mix, whisk and mix fresh cream with sugar.

Put custard cream in a piping bag with a mouthpiece and inject it from the bottom of the choux pastry. Add powdered sugar to your liking and you're done.