Servings of 14 to 15 small pieces
300ml (about 240g) vanilla ice-cream
25g cake flour
1 piece (100g) frozen pie sheet
85-90g beaten egg
- Sift the cake flour. Bring the pastry sheet to room temperature to soften.
- Make custard cream. Place the vanilla ice cream in a heat-resistant bowl, heat in the microwave (600W/40 seconds) without wrapping, mix and dissolve, then add the cake flour and mix well with a whisk. Heat in the microwave for about 2 minutes, mix, then heat again for about 30 seconds and mix.
*If it is still loose, heat it for an additional 10 seconds at a time. Place a cooking sheet on top of the cream to keep it from drying out.
- Make choux pastry. Tear the pastry sheet into a heat-resistant bowl and add butter and 1 tablespoon of water (not listed). Heat in the microwave (600W/1 minute) without wrapping, then mix well with a wooden spatula until well blended. Heat for another 30 seconds and mix vigorously to knead. Finally, heat it again for about 30 seconds and mix well.
*It is OK if the dough becomes transparent.
- Add the beaten egg in several batches while kneading.
*For the last part, add little by little while observing the condition of the dough. It is OK if the dough hangs like an isosceles triangle when lifted.
- Spread a cooking sheet on the included baking tray, put 4 in a piping bag and squeeze into a circle with a diameter of about 25 mm. Press lightly with a wet fork on the tip to flatten.
- Bake in convection mode/200 degrees/5 minutes, then bake in convection mode/170 degrees/20-25 minutes.
- After baking, make a cut in the center while it is hot, let it cool on a net, put the custard cream from 1 into a piping bag and squeeze it into the cut of the choux pastry. Sprinkle powdered sugar (not listed) on the surface if you like.