Choux pastry with lard

Directions

1. Melt the butter and shortening in a saucepan over medium heat. ⏱ ≈ 7 min
2. Add the milk and salt, then bring to a boil. ⏱ ≈ 10 min
3. Turn off the heat and add the flour. Mix with a spatula until the flour is fully incorporated and the dough begins to form. ≈ 4 min
4. Transfer the dough to a food processor and pulse until it cools down. ⏱ ≈ 20 min
5. Once the dough is warm, add the eggs one at a time. The dough is ready when you can form a small ball with a spatula and the dough easily releases from the surface. ≈ 10 min
6. Place the dough in a piping bag and shape the cabbage. ⏱ ≈ 10 min
7. Bake in a preheated oven at 180 degrees Celsius for 25 minutes. ⏱ 25 min
8. Allow to cool before adding the pastry cream. ⏱ ≈ 20 min