Cube Cream puffs Cake, Choux Cake Recipe

Instructions

1. Put salt-free butter, salt, water, and milk in a saucepan, boil until the butter is completely dissolved, and lower it on fire.
2. Sift the flour and stir, put it on low heat and stir for about 1 minute until the dough is moist and shiny and a thin film is formed on the bottom of the pot.
3. Transfer it to another bowl, spread it out, cool it, and cool it.
4. Squeeze the dough into the mold, bake and cool in a 190 degree oven for 50 to 55 minutes. (200 degrees 20 minutes warm up)
5. Boil raspberry and sugar in a pot and boil until it is a little boiled. Add lemon juice to finish and transfer to another bowl to cool.
6. Mix sugar with cold cream cheese, add 50% whipped cream, mix, make cream and squeeze it.
7. Cut off the top of the cooled shoe, arrange the inside, and squeeze the cream inside.
8. Raspberry puree on top of the cream, squeeze the cream and put a sponge cake sheet cut to the shoe size.
9. Repeat one more time to fill the shoe.