2, add 15 grams of sugar and mix well and whip slightly.

3, sift 40 grams of low-flour.

4. Mix all ingredients well to form a pastry dough.

5. Divide the pastry dough into three parts and add the purple potato flour and matcha powder to each part.

6: Roll the pastry dough into a cylinder about 3.5 cm in diameter, wrap in plastic wrap, and refrigerate for one hour.

9, 200 grams of milk plus 40 grams of sugar heated until the sugar melted and poured into the egg yolk paste quickly stirred. (Note that the milk does not need to be heated to boiling, stirring speed to fast, otherwise the batter will be scalded into a ball)

10, the custard paste sieve poured into the milk pot.

11, low heat heating until the custard thick.

12, add the right amount of vanilla extract, sit in cold water and stir to cool down.

13, light cream whipped until the appearance of lines

14, add light cream to the cooled custard mix well, to make vanilla cream sauce. Cover the top of the cream sauce with plastic wrap and place in the refrigerator.

15: Beat 3 whole eggs and set aside 120 grams of egg wash.

16, 50 grams of milk, 50 grams of water, 45 grams of butter into a pot and heat until boiling.

17, while hot in the milk sifted into 60 grams of flour mix well.

18, add the whole egg mixture in small portions, mixing well each time before adding the next, and know that the batter becomes the state in the picture.

19, put the batter into a laminating bag, and use a round mouth to squeeze into a 3-4 cm diameter puff pastry.

20: Take out the puff pastry, cut it into thin slices and put it on top of the batter, put it in the middle of the oven and bake it at 190 degrees for 15 minutes, then at 180 degrees for 15 minutes.

21: Put the vanilla cream sauce into a piping bag with a puff pastry nozzle.

22: When the puffs are cooled, squeeze the cream sauce from the bottom.