Cream cheese cookie shoe ｜ Party Kitchen --Recipe transcription of Party Kitchen

Put the butter that has been returned to room temperature in a bowl and mix with a spatula until creamy. Add granulated sugar and mix with a whipper until whitish.
Add the sifted cake flour and mix with a spatula until uniform.
Wrap the cookie dough in plastic wrap, stretch it to about 5 mm, and cool it in the freezer.

Put water, milk, butter and salt in a pan and turn off the heat just before boiling.
Add the sifted cake flour quickly and quickly, and mix quickly with a spatula.
When the choux pastry is in a lump, heat it over medium heat and mix it constantly. Heat for about 2 minutes and transfer the dough to a bowl when a thin film sticks to the bottom of the pot.
Add the beaten egg little by little and mix. Adjust the amount of eggs added while checking the condition of the dough each time. As a guide, scoop the dough with a spatula and leave a triangle.

Put it in a piping bag with a mouthpiece and squeeze it into a round shape with a diameter of 6 cm on a top plate with a cooking sheet.

Take the cookie dough out of the freezer, hollow it out with cercle, and place it on the choux pastry.

Bake in an oven preheated to 190 ° C for about 30-40 minutes until the cracks are well browned.
After baking, remove from the oven and remove the heat.

Put the cream cheese that has been returned to room temperature in a bowl and mix with a spatula until it becomes creamy.
Add (B) and mix each time.

Put it in a piping bag with a mouthpiece, make a small hole under the choux pastry with a bamboo skewer, and squeeze the cream from there. Sprinkle with powdered sugar and sprinkle with chopped lemon zest to complete.