It's a picture of making the shoe part. Add butter, milk and water and melt the butter over medium heat. When the butter/milk water boils, add the flour and mix well with a spatula to make the dough. At this time, you have to put it on medium heat and stir-fry it enough to make the sugar swell beautifully. Please turn off the light when the photo on the right is about the bottom of the pot.

Beat in the salt in the egg and continue to mix with a spatula as you add little by little. You can make the dough into a good concentration to squeeze into a squeezing bag. When the dough is a little cold, you need to add eggs to make the dough not thick.

Put flour on a mousse mold or round mold in a pan, dip it, put a round tip in a squeezing bag, put the dough, and squeeze it round along the line. It is about 21cm in diameter. Squeeze it inwards one more time, squeeze it into two rows, and sprinkle it with peanut or almond powder. Squeeze another round on top of it again and squeeze out three lines in total. Prepare one more pan and make a smaller circle than the picture on the left, pan it, and bake it separately. Spray water with a spray and bake in an oven preheated to 180 degrees for 30 minutes without burning.

Make custard cream while baking the choux. In a bowl or pot, mix egg yolk and sugar with a whisk, then add the flour and mix to make a dough. In the dough you made, put vanilla in the milk boiled over a microwave or gas fire and mix it with a whisk while adding milk little by little. When mixed, heat it over medium heat and mix it with a spatula to make a clear custard cream.

Mix the custard cream with the coffee extract, add the whipped cream, and mix it with the star-shaped purple money to make it easy to squeeze.

Cut the baked choux like a picture with a knife and squeeze a line of cream. And put the ring made of the choux that you baked one more on top of the cream.

Squeeze the cream like a picture with a straw bag and wrap it around the ring. I think it would have been nice if the ring I baked one more was thinner. It's so swollen that it's not pretty. If you cover the cut lid and sprinkle sugar powder (bundang), it becomes a parley bust.

I put it in the refrigerator and ate it coolly, so it felt more delicious.

If you cut it, it looks like this.