Cream puff ｜ Hida Mari Cooking's recipe transcription

Divide the frozen pie sheet into 4 equal parts, spread them into a square of about 15 cm, wrap them, and refrigerate.

Put (A) in a pan and keep it warm.
Mix (B) well in a bowl, add flour, add a small amount of warm (A), and return the familiar dough to the pan.
Heat the pan, heat the cream with constant stirring, transfer to a bowl, wrap and chill in ice water.

Sift the cake flour and melt the eggs.
Bring (C) to a boil in a pan, turn off the heat, mix the cake flour, heat again, and mix well until it comes together.
Transfer to a bowl, mix the beaten eggs little by little, and when the dough is made, put it in a piping bag.

Arrange the puff pastry on the top plate, spray the dough, and squeeze the choux pastry on it.
Spray again, wrap the choux pastry in puff pastry and bake in the oven at 180 ° C for 45-50 minutes.

Whisk (D), mix with smoothed custard cream and place in a piping bag.
Add cream from the back of the shoe and decorate with powdered sugar.