Main Ingredients

Medium Gluten Flour

60g

Eggs

3

Light Cream

200g

Supplementary Ingredients

Leaf Sugar

25g

Salt

1g

Water

95ml

Butter

Amount

Steps

1. Combine the water, butter, sugar (only 5g) and salt, and heat over a medium heat

2. Make sure the butter is melted and evenly distributed over the surface of the water, and then lower the heat to low when it comes to a boil

3. Pour in the flour, and stir all the ingredients in the pot with a rubber spatula. Stir the ingredients quickly with a rubber spatula to form a non-sticky dough, and remove from the heat as soon as you can see a sticky film on the bottom of the pan.

4. Remove from the heat and continue to stir the dough, the purpose is to make the dough cool down quickly, feel the dough is warm and not hot, then add the beaten egg a little bit into the dough, every little bit of egg on the fast and hard to stir evenly

5. Egg mixture must be added slowly in small portions, each time to stir evenly. Until the batter is able to be scooped up with a spatula, it can be presented with an inverted triangle that slowly drips down.

6. Pour the batter into a piping bag (I used the same piping nozzle I used for the cookies) and squeeze out a flower pattern about 3cm in diameter. Place the baking sheet in the middle of the oven and bake for about 25 minutes

7. Keep an eye on the surface for the last few minutes until the color turns golden and the water on the surface of the puffs evaporates completely.

8. Mix the light cream and sugar (10:1), and beat with an electric mixer until it swells in volume

9. Put the whipped cream into a laminating bag, and use the laminating nozzle with a special drop for the filling of the puffs to fill them with the whipped cream filling and serve them in the center of the puffs