Cookie Choux with Strawberry Cream Chesse Filling (ชูครีมไส้ครีมชีสสตรอว์เบอร์รี)

1.Preheat the convection oven to 200°C.

2.Prepare the cookie dough by beating the butter and sugar well. Add the flour, combine, divide the mixture into 8 parts, and turn it into a 4-centimetre round sheet, chill and set aside.

3.Make choux pastry by heating water, butter, sugar and salt in a pot. Remove from the heat and add the flour, bring it over the heat and stir until mixture hold together then lift off the heat.

4.Beat all the eggs well. Gently add to the egg until the mixture looks soft, shiny, but not too liquid (no need to add all the eggs). Put the mixture in a squeeze bag, use a 1.5 cm round piping tip , squeeze the dough into a tray, forming about eight 4 centimeters round piece, brush with egg, and place the cookies on top, bake for 15 minutes, then reduce to 180°C. Bake for 12 minutes, rest.

5.Make the filling by beating the cream into stiff peak, rest in the fridge, beat the cream cheese and icing sugar to soften and set aside.

6.Heat the frozen strawberries and sugar in a pot, until soften. Strain the ingredients into the cream cheese, beating well. Add the whipped cream and mix well.

7.Put the filling mixture in a piping bag. Fill choux pastry and serve.