let's start by making the cookie crust
mix well
mix just until combined
the dough should come together when pressed
place in between parchment papers
roll to 1-2 mm thickness
freeze for about 20 minutes
let's make the choux pastry dough
bring to a boil over medium heat
remove from stove then add flour and salt
return to the stove and stir constantly over medium heat for 2 minutes
cool it to lukewarm before adding eggs
I frequently stir so it can cool down faster
gradually add the egg and mix
the dough breaks apart at first but will come together as we mix
mix after every addition
mix until it becomes a smooth thick paste
the dough will fall off like a thick ribbon
if not, you can add a bit more egg
transfer into a piping bag
or simply scoop the batter onto the tray
the cookie dough is cold so it will be easy to cut-out
it should have a larger diameter than the choux pastry dough
mine was 4.7cm (1-7/8") in diameter
we will get 12-13 cream puffs
cool them completely
let's make the cream filling
mix until thickened
mix until stiff peak
It has a very crunchy crust
it tastes so light and not overly sweetened