Materials:

A-600g of water, 10g of salt, 500g of shortening, 500g of semolina, 875g of eggs (about 16-20)

B-CREAM filling

1000g of milk, 150g of sugar, 10 egg yolks, 50g of cornstarch, 30g of cornflour, a little vanilla, a little cream

Another ingredients:

Another ingredients:

Another ingredients:

Another ingredients:

Another ingredients:

Another ingredients:

Another ingredients:

Another ingredients:

Another ingredients:

Another ingredient: 1.

Method:

Puff filling (CREAM filling)

1.

10 egg yolks + sugar mix + sifted low-flour + cornstarch mix, and add a little vanilla extract and rum mix well.

2.

1000g of fresh milk will be heated to nearly boiling about 80~90℃ (in a small fire can be boiled).

3.

2 items of fresh milk slowly added to the 1 item and stirred constantly, and then placed directly on a small fire, stirring constantly, so that the powder will not precipitate or burned, cooked to a thick consistency that is, turn off the fire, but still stirring do not make the particles, put a little cream (for a safer way of heating the way the more secure water will not be burned particles).

4.

Cover 3 items with plastic wrap and refrigerate.

Puff pastry

1.

Water 600g + ghee on medium heat until melted, then remove from heat.

2.

Add the flour to item 1 and mix well, reduce the heat and mix well until a film forms on the bottom of the pan, then put it into the mixing bowl and mix well on low speed.

3.

Add the whole eggs to the mixture and mix well, add 2 eggs at a time and beat until the batter falls down when it is upside down and has to stay there for a little while.

4.

Squeeze the dough onto a baking sheet with a large distance between each dough ball and spray it with a little water before putting it in the oven.

5.

Preheat the oven for 10 minutes and bake at 200℃ for 15~20 minutes. Touch the waist and it will be hard.

6.

Cut the baked puffs from the waist with a knife and fill the puffs.