cookie Room temperature unsalted butter 33g 40g sugar 40g all-purpose flour choux 65gAll-purpose flour 65g milk 65g water 60g unsalted butter 2g salt 3 eggs cream 2 yolks 35g sugar 10g cornstarch 200g milk 1 tsp vanilla extract (omit if not available) 170g heavy cream 17g sugar 1. After filling in the cream, the choux gets damp easily. To keep the crispness the longest, you have no choice but to fill it with cream every time you eat it. 2. If you open the oven door while baking, the sugar will collapse (Do not open the oven)