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setting, gradually adding the eggs and then the milk. Knead until the
dough comes completely away from the sides of the bowl.
Preheat the oven to 350°F (180°C). On a baking sheet, spread the
batter to a thickness of 1 16 inch (2 mm), sprinkle with superfine
sugar (2) and confectioners’ sugar, and bake in the oven for 10
minutes.
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CRUMB DOUGH
½ cup (1 stick/110 g) unsalted butter
⅓ cup (75 g) superfine sugar
¾ cup plus 1½ tablespoons (110 g) cake flour
In the bowl of an electric stand mixer fitted with a flat beater
attachment, cream the butter with the superfine sugar. Add the flour.
Sift the crumbs. Freeze for 30 minutes.
CHOUX PASTE
⅔ cup (150 g) whole milk
1½ tablespoons (18 g) trimoline (inverted sugar)
1 teaspoon (6 g) salt
½ cup plus 1½ tablespoons (1 stick
plus 1½ tablespoons/132 g) unsalted butter
1⅓ cups plus 2 tablespoons
(180 g) all-purpose flour
5 large (250 g) eggs (1 cup)
SWEET DOUGH
⅔ cup (1⅓ sticks/150 g) unsalted butter
¾ cup (95 g) confectioners’ sugar
⅓ cup (30 g) ground almonds
⅙ teaspoon (1 g) Guérande salt
⅓ teaspoon (1 g) vanilla powder
1 large (50 g) egg (3½ tablespoons)