Ingredients
Water 60g
Milk 52g
Butter 56g
Sugar 3.3g
Salt 1.6g
Cake flour 56g
Eggs 102g
Instructions:
Boil water, milk, butter, sugar and salt in the pot, and add in flour, stir in a medium heat until well combined. Pour into a mixing bowl, use a hand mixer, and pour in the eggs while mixing, in three times. Beat the batter until it gains a silky texture, use a spatula, scoop some up, you will see that it is silky and falls slowly (you can see the batter forms an inverted triangle).
Transfer the batter into a piping bag and pipe them out. Dust with powdered sugar (three times).
Top heat 165℃(329℉) and bottom heat 145℃(293℉) for 50 minutes.
Filling
Cream cheese 60g
Sugar 14g
Homemade raspberry jam (store-bought will also do the trick) 60g
Heavy cream 200g
Instructions:
In a mixing bowl, beat together cream cheese, sugar and raspberry jam until well combined. Add in heavy cream, beat until smooth.
Glaze
Chocolate mixed with heavy cream and sugar.
Raspberry jam mixed with heavy cream and sugar.
White chocolate mixed with heavy cream and sugar.
