507711655-Opera-Patisserie-Cedric-Grolet-1

2 cups (250 g) all-purpose flour
In a saucepan, boil the milk with ⅔ cup (150 g) of water, the
trimoline, salt, and butter. Remove from the heat and add the flour
immediately. Return to the heat and, using a spatula, mix briskly to
dry out the mixture. Transfer to an electric stand mixer fitted with a
flat beater attachment, then gradually add the eggs. Let rest for 1
hour at room temperature.
In an electric stand mixer fitted with a flat beater attachment, mix the
butter, confectioners’ sugar, ground almonds, Guérande salt, and
vanilla powder. Emulsify with the egg, then add the flour. Stir until the
dough is smooth. Refrigerate for 4 hours.