Shell materials: 60g flour/50g unsalted butter/1/2 cup water/1/4 tsp salt/1 tsp sugar/2 eggs (L) Cream ingredients for filling: 40g flour/50g sugar/

4 egg yolks/1 cup of milk/a few drops of cream essence/1/2 cup of fresh cream Method: Preparation 1. Set the oven to a temperature of 200 degrees.

Warm up.

2. Sieve the flour for the shell and filling cream twice respectively, and reserve the shell. 1. Put butter, water, salt, and sugar in the pot, heat it, and stir with a whisk. After the butter is completely melted, turn to low heat and add flour.

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2. Stir vigorously for about 5 minutes. When a film appears on the bottom of the pot, turn off the heat. 3. When there is still residual heat in the pot, add 1/3 of the beaten eggs and stir quickly with a whisk. After stirring evenly, add the remaining

Put all the egg liquid into the pot and stir evenly.

4. Stir until it becomes a paste as shown in the picture, then put it into a piping bag and squeeze it into round balls on a baking sheet lined with oven paper. 5. Smooth out the pointed tips after lightly dipping your fingers in water.

Then use a sprayer to evenly spray a layer of water mist on the surface.

6.

Bake in the oven at 200 degrees for 20 minutes and then bake at 160 degrees for 15 minutes.

Take out and let cool.

Cream for filling 1. Put butter, sugar, egg yolk and 2 tablespoons of milk in a pot and mix well with a whisk, then add the remaining milk and cream essence.

2. Heat over medium heat and stir constantly until it forms a thick paste.

3. While there is still residual heat, stir vigorously.

Then put a cold water towel on the bottom of the pot, slowly add fresh cream into the pot several times, and stir quickly until it becomes smooth and creamy.

4. Put the prepared cream into a container, cover with plastic wrap, and wait until it cools down. Finally 1. Put the filling cream into a mounting tape and install a 1.5cm diameter decorating head.

Use a knife to cut open the shell and fill it with cream.