Crispy puff skin+classic cheese cream, too YYDS.

Production steps:

1, 55g butter, and 0/35g milk;

2. Sieve 70g of low-gluten flour;

3. Boil the butter and milk and turn off the fire;

4. Pour in flour and stir until there is no dry powder;

5. Open a small fire and continue to stir fry;

6. Turn off the fire when the film appears at the bottom of the pot;

7. Drain the container to hand temperature;

8.3 scattered eggs;

9. Pour the eggs into the batter several times and stir well. Stir well every time and add the egg mixture.

10, three eggs may not be used up, and finally the state of the triangle can be reversed;

1 1, the batter is packed in flower bags and squeezed into a baking tray. It is best to use this kind of high-temperature silica gel pad or silica rope net pad for baking tray, and the baked puffs will not sag;

12, 180 preheat the oven for 25-30 minutes in advance; (The temperature is for reference only. )

13, and the baked puffs are cooled;

(Casta cream: 300ml light cream, add 20 grams of fine sugar and beat until 7. Add Casta sauce and continue stirring until smooth. )

14, poke holes to squeeze cream.