Leave the butter and cream cheese at room temperature for more than 30 minutes and whip it to a smooth state like mayonnaise, dividing the sugar. When the butter is softened, mix the pre-mixed eggs three to four times, and then put the almond powder down into a sieve and mix.

Add all the powder that has fallen into the sieve a couple of times and mix well. When the dough is mixed enough to flow down when you lift the spatula, put it in a piping bag.

Gently beat cream cheese, then add sugar powder and mix until mayonnaise.

Add egg yolk and whip while mixing evenly.

When the dough flowed down and poured from the bowl, it got on here and put it in the piping bag in advance. Lay a parchment cup and fill the dough about 80% of the parchment cup.

Squeeze the topping cream in the piping bag with the dough as shown in the picture. There will be topping cream in the middle of the dough. Bake in a preheated oven at 190 degrees for 20 minutes until golden.