Crispy crust: 50 grams of butter, 28 grams of sugar and 65 grams of low-gluten flour.

Puffs: butter 45g, water 45g, milk 45g, flour 50g, sugar 2g, salt 1g, and 3 eggs.

Filling: 250g of cream and 25g of sugar.

Practice steps

1. Make cakes first, add sugar after the butter softens, mix well, sift in low-gluten flour, wrap it in plastic wrap, wrap it in a cylinder, and send it to the refrigerator for freezing and shaping.

2, butter+milk+water+salt+sugar into the pot, boil, be sure to cook thoroughly.

3. Turn off the fire, pour in the low-gluten flour, stir quickly and evenly, and then stir on low heat until the dough is sticky. Turn off the heating.

4. After the egg liquid is broken up, add it to the dough in three times, and fully stir each time until the egg liquid is completely absorbed before adding the next egg liquid.

5. Put the batter into a paper bag, squeeze it into oil paper, and squeeze it into a 3-4cm circle.

6. Take out the dough, cut it into 3mm thick and cover it on the dough.

7. Preheated oven, bake at 200 degrees in the middle layer 15 minutes, and then bake at 175 degrees 15 minutes.

8. Time to bake puffs so that stuffing, cream and sugar can be sent until clear lines can appear, put them in paper bags and freeze them in the refrigerator.

9. Take out the baked puffs, cool them slightly, and squeeze out the cream from the bottom of the puffs.