Ingredients Cass sauce ingredients: Puff ingredients: Egg yolks: 3 water: 100g caster sugar: 50g milk: 100g low-gluten flour: 50g butter: 90g milk: 250g salt: 2g crispy ingredients:

Caster sugar: 5g butter: 100g low-gluten flour: 120g powdered sugar: 50g eggs: 4 low-gluten flour: 70g almond flour: 20g cassava sauce preparation of crispy puffs, prepare and classify the materials used

Steps to make a good crispy crust: Make a hollow circle with low-gluten flour and almond flour on the chopping board. Pour in the butter and powdered sugar and knead evenly. Slowly mix the flour together and soften the dough into a round shape. Wrap it in tin foil and store it in the refrigerator for later use.

Steps for making Cass sauce ingredients: Heat the milk until it boils. Remove from the heat and add egg yolks to another bowl. Beat the sugar with an electric egg beater until thick. Add low-gluten flour and stir evenly. Add the heated milk to the batter, stir evenly, and then pour the batter into the batter.

Heat over water and stir until the batter thickens. Let cool and set aside. Steps for making puffs: Mix water, milk, sugar, salt, and butter and heat together until butter melts. After boiling, turn to low heat and add low-gluten flour and stir quickly.

Evenly and non-stick pan can be removed from the heat. Add 1 egg into the batter and mix well. (Add the egg in 4 batches.) Put the mixed batter into the decoration. Squeeze out the small round batter and cut the reserved crispy skin into thin slices. Cover the batter and put it on top.

Put it into the preheated oven, turn the heat to 180 degrees and lower the heat to 150 degrees. After the surface is colored, turn the heat to 150 degrees and lower the heat to 140 degrees. Bake for about 15 minutes. Let the baked puffs cool and use a bamboo skewer or skewer on the bottom.

Insert a hole with scissors and squeeze on the custard sauce (it will taste better after refrigeration for 1 to 2 hours) Source: Kitchen