Macarons with all purpose flour // Butter cream with egg yolk (Mousseline cream)

Flour macarons are a great alternative to almond macarons. You can choose it for your nut allergy or for your economic benefit. This is purely a matter of personal taste. Yes, of course, it's less savory. If you choose to fill it with different flavors, it will be a better macaron. * Be sure to check the note below. * [Flour macaron shells] 70 g egg whites (from 2 large eggs) 45 g (1/4 cup minus 1 tsp)granulated sugar 110 g (1 cup) powdered sugar 70 g (1/2 cup plus 1 Tbsp) all-purpose flour *NOTE* 1) Flour macaron batter tends to become thin quickly. 2) Therefore, do not over-fold the batter, but fold it slowly while observing the condition of the batter. 3) I used a small electric oven.(45 Liter) In the case of a gas oven, increase the baking time. 4) It can vary from oven to oven, so adjust the temperature and time!!! 5) Bake one tray at a time. 6) Fill the cream and mature the macaroon in the fridge overnight. [Mousseline cream] 200 ml milk 2 yolks (from 2 large eggs) 50g(1/4 cup) sugar 16g(1.5 Tbsp) corn starch 1 tsp vanilla extract 15 g(1 Tbsp) unsalted butter 105 g (1/2 cup minus 1 Tbsp) unsalted butter ( *The caption in the video is typo. 1/2 cup minus 1 Tbsp is correct) [Chocolate Ganache] 50 g dark chocolate 40 g heavy cream 10 g unsalted butter *I used the template that "Pies&tacos" shared. https://www.piesandtacos.com/macaron-templates/#Round_Macaron_Templates *Theft, secondary editing, and re-uploading of this video are prohibited. 00:00 intro 00:15 step 1) Flour macaron shells 04:26 step 2) Mousseline cream 06:53 step 3) Fill with cream 07:54 failure example