Milky Choux Box (ชูครีมนมกล่อง)

1.Preheat conventional oven to 180°C. Thoroughly grease the cube baking mold and lid with baking spray.

2.For Choux Pastry: Bring water, salt, butter, and sugar up to the boil in a saucepan then remove from the heat. Add all the flour in and stir until combined. Add eggs in batches, stir until fully incorporated before adding more. Once the batter turns glossy, stopping adding the egg in. Use wooden spoon to lift the batter, it should drop from the spoon, forming the triangle shape.

3.Pipe 60 g of batter into the molds. Close the lid and bake for half an hour. Remove choux from the oven, make a hole and leave to cool.

4.For Cream: Mix gelatin with water, leave gelatin to bloom.

5.In a saucepan, beat egg yolk with sugar until light and airy. Add corn starch and milk. Heat the mixture and stir until thickened. Remove from the heat then add gelatin in. Stir until combined and chill the custard over ice bath.

6.Beat milk topping until stiff peak. Add a bit of topping into custard and stir to combined to loosen up the custard. Fold in the remaining milk topping with custard and transfer to a piping bag. Fill each choux with custard. Sprinkle with icing sugar and garnish with wafer before serve.