This recipe is over 100 years old, it was passed down to me by my grandmother

This recipe is over 100 years old, it was passed down to me by my grandmother.

Custard: 150 ml 30% cream 4 tablespoons sugar 400 ml milk + 50 g vanilla cream powder or cornstarch 4 tablespoons sugar 50 g butter Choux Pastry: 200 ml water A pinch of salt 150 g all-purpose flour 4 eggs Caramels: 125 g sugar 75 ml 30% cream 45 g butter Filling: 300 ml 30% cream 300 ml heavy cream .

Instructions:

Read more on the next page