【製作沖繩香檸吉士忌廉】

1. 將A的沖繩香檸汁、生忌廉和砂糖倒入鍋裏煮。 TIP.為了不使生忌廉煮滾，請使用小火。

2. 用打蛋器將雞蛋拌勻。

3. 將已放涼的沖繩香檸糖漿倒入蛋液拌勻。

4. 一邊攪拌，一邊用小火煮。

5. 逐漸變得黏稠時熄火，加入牛油和檸檬香油拌勻。

6. 過篩後放到雪櫃冷藏。

7. 將B的生忌廉和砂糖倒入碗中打發至八成。

8. 與⑥的沖繩香檸吉士忌廉以1：1的比例拌勻。 TIP.如果想有更多沖繩香檸的酸甜味，可加入更多沖繩香檸吉士忌廉。

【製作泡芙脆皮】

1. 把室溫的無鹽牛油與砂糖拌勻至軟滑。

2. 把低筋麵粉和杏仁粉過篩後拌勻。

3. 把脆皮的麵團搓成一塊。

4. 用牛油紙覆蓋麵團上下，並將麵團桿至約2毫米厚。

5. 把麵團放在冰格裏冷凍一小時。

【製作泡芙】

1. 將水、牛油、牛奶和鹽放在鍋裏煮。

2. 煮滾後加入低筋麵粉。

3. 用中火大概炒1分15秒後，會變得順滑。

4. 將麵團放在碗裏放涼後，分次加入雞蛋拌勻。

5. 把泡芙麵團放到唧袋裏，在牛油紙上唧出自己喜歡的大小。

6. 在冰格拿出脆皮的麵團，根據泡芙的大小來製作脆皮。

7. 在泡芙麵團上放上脆皮麵團。

8. 在預熱成200℃的焗爐中用190℃焗15分鐘，再用160℃焗10分鐘。 TIP.請根據自己的焗爐來調整温度及時間

9. 焗好後把焗爐門開小縫，讓脆皮泡芙慢慢地放涼。

10. 在脆皮泡芙的底部開洞。

11. 在脆皮泡芙的中間唧入沖繩香檸夾心忌廉。 TIP.有少許忌廉溢出來即代表脆皮泡芙內已唧滿忌廉。

[Shikuwasa Curd Cream]

1. Place 130g shikuwasa juice, 30g whipping cream, and 80g white sugar marked as [A] in a pot and simmer. Tip: simmer over low heat so that the whipping cream does not overflow.

2. Beat 1 egg and 4 egg yolks with a wisk.

3. Add the eggs into the cooled shikwasa mixture from step (1).

4. Simmer over low heat.

5. When it becomes the desired consistency, turn off the heat. Add 40g butter and 3g lemon extract and stir.

6. Strain through a sieve, and store in a refrigerator.

7. Beat 200g whipping cream and 20g sugar marked as [B] to medium peaks.

8. Add the shikwasa curd cream from (6) into the whipped cream in a 1:1 ratio and mix. Add more shikuwasa curd cream if you want to taste the sourness of shikuwasa even more.

[Craquelin dough]

1. Mix the room temperature unsalted butter and sugar together until it becomes a cream-like texture.

2. Sift 50g cake flour and 10g almond powder together.

3. Form the dough into a lump.

4. Place the dough in between 2 pieces of parchment paper and press with a rolling pin to flatten it out to the thickness of 2 mm.

5. Place the dough in a freezer for 1 hour.

[Cream puff dough]

1. Add 50g butter, 30g milk, 40g water, and 2g salt in a pot and cook.

2. When it comes to a boil, add the cake flour.

3. Stir and cook over medium heat for about 1 minute 15 seconds to make the texture smooth.

4. Transfer the mixture into a bowl and let it cool. Then knead while adding 2 eggs in several parts.

5. Fill a pastry bag with the dough and squeeze the dough out into the size of your liking onto a piece of parchment paper.

6. Take the craquelin dough out of the freezer and cut it out into the size that fits the cream puff dough using a mold.

7. Place the craquelin dough on top of the cream puff dough.

8. Bake (7) in a 200 degree oven at 190 degrees for 15 minutes, then bake at 160 degrees for an additional 10 minutes.Tip: Adjust the time and temperature according to the oven specifications.

9. Gently open the oven door and allow the baked choux to cool gradually before taking them out.

10. Punch a hole on the bottom of the choux.

11. Fill the choux with shikwasa curd cream. Tip: fill it to the point that the cream flows out a little.