Let's make puffs first. Add some butter and water to a small milk pot and heat it. Remember to stir during the process.

After the butter and water are boiled, add the low-gluten flour and stir quickly. In the meantime, keep the small milk pot on the fire and continue to heat it on low heat. The stirred dough is shown in the picture. When the fire is out, you can prepare for the next step.

Beat three eggs in a bowl and mix well.

Add the eggs to the batter in a small milk pot several times. Never add it all at once. You can add half the eggs for the first time, mix well and then continue to add. Before each addition, stir well before adding. I haven't used up three eggs here, mainly depending on the state of batter. As shown in Figure 3, when the scraper is lifted into an inverted triangle, it means that the batter is OK, and there is no need to continue adding eggs.

I put the batter in the paper bag and began to squeeze puffs. I squeezed a smaller one, and I can squeeze a bigger one. I personally like this. The squeezed batter has a small sharp corner, which can be wiped with a small spoon (you can preheat the oven to 190 degrees first).

After smearing, bake puffs at 190 degrees for 20 minutes, and then bake them at 170 degrees for 20 minutes, during which we can make cocoa stuffing.

Stir the eggs, sugar, corn starch and cocoa powder evenly, sieve them into a large bowl, boil the milk and add it into the cocoa paste several times, and be sure to stir while adding it.

After adding, pour it back into the small milk pot, simmer on low heat, stir constantly, cook until it is paste, cook for another 5 minutes, and cool down.

Puffs poke a small hole with chopsticks, put the cooled cocoa stuffing into a framed bag and put it into puffs.

Fill it out and sprinkle with powdered sugar, and the delicious puffs will be ready.