The crispy outer shell, the rich Cassida sauce inside, the lightness of the fresh cream, and the sweet and sour fresh strawberries. A small puff has four layers of flavor, which is definitely many times better than what you buy in the market. Production is divided into three steps. Make the custard first and then refrigerate. This way, the puff shells are done nicely and the custard sauce can be used directly. But I will write the recipe steps separately.

Cook the butter with water until it reaches 100 degrees. You can put a thermometer. Turn off the heat, add the flour and salt, stir well, then bring the water to a boil, making sure the flour is evenly scalded. Move the dough into a mixing bowl, add the egg liquid three times, mix evenly with a rubber spatula, lift the dough and use a triangle to stick it together. If it's too wet, the dough won't rise; if it's too dry, the dough will taste tough. Use a round holder to squeeze a circle with a diameter of about 5cm, and dip a brush into the egg liquid. Don't brush too much, otherwise it will affect the expansion. When entering the oven at a temperature of 200°C, the built-in lighting can clearly see the state inside the oven, and the color is also very uniform. After 30 minutes, the oven will be golden and fatty.

Heat the milk and turn off the heat when the milk is almost boiling. Add powdered sugar and flour to the egg yolk liquid in sequence, stir with an egg pump, add warm milk, and stir again. Return the dough to the pan and boil off the water. As shown in the picture, spread the cooked cinnamon sauce on a baking sheet, cover with plastic wrap, and refrigerate until later use. After refrigeration, take out the good Casida sauce and lift it up completely~ Stir evenly with a spatula again and add cherry brandy. Stir evenly and put it into a flower bag and set aside. Fresh cream and strawberries: Add powdered sugar to the fresh cream and make it reach 8 points. Place in a flower mounting bag with an 8-tooth flower mounting nozzle for later use. Cut off the top third of the puff pastry. Fill the inside of the puff with kasoda sauce and smooth it out with a spatula. Squeeze the whipped cream, stick the strawberries on, cover with a cap and sprinkle with powdered sugar! Refrigerate for 15 minutes.

Finish!