Separate the egg yolk from the egg white, the latter going into the stand mixer bowl. Leave eggs to come to room temperature

Sift flour into a big bowl.

Add mil and butter, and melt the butter. After butter is molten, keep heat around 50 °C. Mix well.

Add the mil/butter mix to the flour, and mix while hot with a hand whisk until you get a creamy mixture.

Next add and mix the egg yolks into this mixture. Mix again.

Add x drops of vanilla extract.

Start turning the eggwhite into meringue, mixing first some air into it, then adding the sugar, and then gradually increasing speed until soft peak consistency.

Add the dow to the ùeringue, and fold it under with a hand whisk, finish wityh a spatula, scraping the edges of the bowl.

Pour the mix into the shape.