Steps

1. Prepare sifted flour and eggs;

2. Put softened butter and water together in a saucepan and turn on the heat on 3 settings;

3. Until the butter and water are completely blended together and begin to boil;

4. Add the sifted low-gluten flour. Stir with a spatula until a thin layer of batter appears at the bottom of the saucepan and sticks to the bottom, indicating that the noodles are thoroughly cooked, turn off the heat;

5. Remove from the heat and stir the batter with a spatula to disperse the heat until it is not scalding;

6. One by one, add the eggs, stirring well with a hand whisk and then adding the next egg, the final state is to lift the whisk and the batter is a large inverted triangle, liquid, but not too liquid, and then add the next egg. The final state is to lift the whisk and drop the batter is a large inverted triangle, there is liquidity, but not easy to fall can be; (so it is not necessary to add all, depending on the state)

7. Put the batter into a laminating bag that has been placed with a round laminating nozzle, on a baking sheet lined with tinfoil, squeeze out three rounds (two at the bottom, one in the middle of the top), and then squeeze some small rounds; send it into the preheated 190 degree oven, upper and lower heat on full, put it in the middle of the oven, bake it for about 25 minutes or so, and then the surface will be dark brown;

8. Now to make the ice cream cream filling, pour light cream into an oil-free basin and water-free, and then add it to a bowl of water-free, light cream. Pour the light cream into a basin without oil and water, add sugar, rum, lemon juice, low-speed whipping, pour the basin without spilling the state;

9. Fill the laminating bag that has been put into the chrysanthemum nozzle; and then fill some cream to the laminating bag that has been put into the puff nozzle;

10. Cut the large round puff in half, and squeeze a circle of cream filling at the bottom;

11. Squeeze the small puffs into the cream filling, and then put them on top of the cream filling of the big puffs, and arrange them in a circle;

12. Squeeze the cream filling on the top of the small puffs, and then squeeze a circle on the outer circle from bottom to top, and squeeze a circle on the inner circle, also from bottom to top, and then cover the other half of the big round puffs;

13. Decorate the surface of the puffs by brushing them with a layer of honey, and then gluing some toasted sliced almonds on the surface of the puffs, then sprinkle some powdered sugar on the surface of the puffs. some powdered sugar.

14. This big puff is very suitable for the party everyone cut together to eat, because one to eat, or quite difficult to da, hahaha. So let's introduce another one for one person to eat at home.