Put the pot on an induction cooker, add water, sugar, salt and butter, and cook over medium heat until the butter melts and boils. Turn off the heat and keep it boiling. Add the flour at one time, stir it quickly with a wooden spoon, turn off the heat after stirring it into a uniform batter, and spread it out with a wooden spoon (for heat dissipation) and cool it until it is not hot.

Add the egg mixture three times, stir the batter after each addition to make them mix better, and then add the next egg mixture. After adding the egg mixture, the paste will thicken. You can use a wooden spoon to stir the batter into an inverted triangle.

Put the batter into a paper bag, spread tin foil on the baking tray, and squeeze out the puffs, paying attention to the spacing. Well, I know I'm ugly, but I can still see it when it gets up. )

Preheat the oven to 2 10 degrees (again, I use 200 degrees according to the temper of my oven), put the baking tray in the oven and bake it for about 10 minutes (I baked it for 8 minutes) to make the puffs expand. Turn the fire to 180 degrees and bake for about 20 minutes (be careful not to burn yourself). The swollen skin was ready when it came out of the oven.

Here's how to make stuffing. First, take about 15ml from 200ml pure milk, put it into the egg yolk liquid and beat it evenly with electric egg beater. Then sift in the low-gluten flour and add it, and continue to beat until it is evenly mixed with the egg yolk.

Add milk and fine sugar to the pot and bring to a boil. Slowly add the boiled milk into the yolk paste and beat well with electric egg beater. Sift the mixed liquid, put it on the induction cooker and continue to heat it (warm reminder, it is easy to burn on the induction cooker, so I heat it with water), and stir it with a scraper until the mixture becomes thick and boiling. Pour the cooked mixture into a bowl filled with ice water (there is no water in the bowl), stir, cool and put it in the refrigerator for half an hour.

Take it out after half an hour, beat the whipped cream until lines appear, pour the cream into the yolk paste and stir well.