♥️SHU CAKES♥️

♥️SHU CAKES♥️

♥️For the craquelin:
60 g flour
50 g sugar
50 g butter 82%
a few drops of food coloring

🥐For the choux pastry:
125 ml milk 3.2%
125 ml water
a pinch of salt
10 g vanilla sugar
150 g flour
100 g butter 82%
5-6 eggs (beat with a blender)

🍦For the cream:
4 egg yolks
150 g sugar
10 g vanilla sugar
40 g cornstarch
500 ml milk
150 g butter 82%
30 ml rum (optional)

🍒For the jam:
200 g cherry puree
40 g sugar
15 g cornstarch

Chill the custard in the refrigerator for 3-5 hours.
The craquelin can be prepared in advance and stored in the freezer.
Bake in an oven preheated to 180°C for 15 minutes, then reduce the temperature to 170°C and bake for 25 minutes. Reduce the temperature again to 160°C and bake for 10 minutes.
❗️Do not open the oven during baking❗️
Cool the pastries in the oven with the door slightly open.
Bon appetit 🤗