For the whipped cream:
170 g thick cream
17 g sugar
Instructions:
Cookie layer:
In a small bowl, beat the unsalted butter and sugar at room temperature until light and fluffy. Gradually beat the all-purpose flour until a soft dough forms. Set aside.
Choux pastry:
Preheat the oven to the temperature specified for the choux pastry. In a medium saucepan, combine milk, water, unsalted butter, and salt. Bring to a boil over medium heat.
Remove the pan from the heat and quickly add the 00 flour. Heat and stir constantly until the dough comes together and pulls away from the pan walls.
Transfer the dough to a bowl and let it cool slightly. Beat the eggs, one at a time, until smooth and shiny.
Drop or place the dough on a baking sheet, leaving enough space between each to allow it to expand.
Cream filling:
In a saucepan, whisk together the egg yolks, sugar, and cornstarch. Gradually add the milk and cook over medium heat, stirring constantly, until the mixture thickens.
