How to make croquant choux

Recipe
choux
30g of water
30g of milk
30g of butter
3g of sugar
1g of salt
40g of flour
1 egg
croquant
17g of white
25g of sugar
1g of salt
10g of flour
Almond Slice 25g
-Custard Cream
100g of milk
Vanilla paste 3g
1 yolk
20g of sugar
6g of starch
Whipped whipped cream 100g
1. Add water, milk, butter, sugar and salt and bring to a boil.
2. Turn off the heat, add flour, mix, and turn the heat back on low to enrich.
Luxury it until a thin layer of the floor is formed floor.
If you use it as a coated pan, it's hard to match the time because there's no film, so use an uncoated pan.
3. Cool the luxurious dough to 60 degrees and add the eggs to form the dough.
Adjust the amount of eggs you put in according to the luxury time.
As you can see in the video, when you lift the dough, the dough sticks to the spatula in a triangular shape.
4. Put the dough in a piping bag and squeeze it into a consistent size.
5. Sprinkle with water and bake in preheated oven at 170 degrees for 45 to 50 minutes.
6. Add white, sugar, salt, and flour, mix, then add almond slices and mix.
7. Apply Crocant to the baked dough and bake at 185 degrees for another 8 to 9 minutes.
8. Add vanilla paste to milk and simmer until edges boil.
9. Add sugar and starch to yolk, mix, mix with 8 and bring to a boil.
10. Cool the cream and mix together whipped cream.
11. Fill the cooled shoe dough with cream.