◆ Shell material:

Flour 60g, unsalted butter 50g, water 1/2 cups of water, salt 1/4 tsp, sugar 1 tsp, and 2 eggs (L).

◆ Cream material for filling:

40g flour, 50g sugar, 4 egg yolks, 1 cup milk, a few drops of cream essence, 1/2 cups light cream.

◆ The practice of delicious puffs:

▼ Prepare

1. The oven is set at 200 degrees. Preheat.

2. Sieve the shell and the flour with cream twice for later use.

▼ Shell

1. Put butter, water, salt and sugar into a pot, heat it and stir it with an egg beater. When all the butter is melted, turn the heat down and add the flour.

2. Stir vigorously for about 5 minutes, and turn off the heat when there is a film at the bottom of the pot.

3. When there is residual heat in the pot, put it into the 1/3 egg beater to stir quickly, and then put all the remaining egg liquid into the pot to stir evenly.

4. Stir until it is mushy as shown in the figure, then put it in a paper bag and squeeze it into a ball on the baking tray with oven paper.

5. Gently dip your fingers into the water to smooth the protruding tips. Then spray a layer of water mist evenly on the surface with a sprayer.

6. Bake in the oven at 200 degrees for 20 minutes and then 160 degrees 15 minutes. Take it out to cool.

▼ Filling paste

1. Put butter, sugar, egg yolk and 2 tablespoons of milk into a pot, and stir well with an egg beater, then add the remaining milk and cream essence.

2. Heat with medium heat and stir constantly until it becomes a thick paste.

3. Stir vigorously while there is residual heat. Then spread a cold water towel on the bottom of the pot, slowly add fresh cream to the pot for several times, and quickly stir it into smooth cream.

4. Put the prepared cream into a container, cover it with plastic wrap and let it cool.

◆ Finally, put the filled cream into the mounting belt, mount a mounting head with a diameter of 1.5cm, cut open the shell with a knife, and fill the cream.

Berdeaux Baba Puff

○ The characteristics of the outer pastry:

A unique "pie-style pastry" made by baking dough with pie crust on homemade pastry.

○ The characteristics of custard:

All custard sauces are made on the spot in the store, and a large number of high-quality natural vanilla seeds are imported, which are made several times in the morning, noon and evening every day.

○ Fill the filling in the pastry before the customer buys it. Without any preservatives and additives, it is natural, healthy and fresh.

Ka Shi da pao fu pao fu

Materials:

50g cream, water 125ml, salt 1.5g, 3g fine sugar, 75g low-gluten flour and 2-3 eggs (the dosage is adjusted according to the consistency of batter).

Puffs' practice:

1, cut the cream into small pieces, add water, salt and fine sugar, and heat until it boils.

2. Pour the sieved flour once, heat it with low fire, and stir it quickly until there is no powder;

3. Add a little egg liquid and batter and mix well, then add a little egg liquid and mix well;

4. Until the consistency of the batter slips off the spoon to form an inverted triangle;

5. Squeeze it onto the baking tray with a piping, and use a straight or flower-shaped piping. If not, a small spoon will do.

6. Put the baking tray in the oven, either in the middle layer or in the lower layer, and bake at 200 degrees for 30 to 35 minutes. (The temperature is adjusted according to your own oven)

7. Cut a small mouth at one third of the puffs;

8. Squeeze into the cheese sauce, or squeeze into the bottom of the puff with a small flower mouth.