By Cyan遥
<h2>Royalties</h2>
Puff pastry part: butter 45 g
Cotton sugar 30 g
Low gluten flour 50 g
Choux batter: milk 85 g
Butter 40 g
White sugar 5
Salt 1 g
Low gluten flour 55 g
About 2 eggs
Cream 100 g
Cotton sugar 10 g
<h2>Practice steps</h2>
1: First make puff puff pastry, soften the butter at room temperature, pour in the cotton sugar and stir until fully absorbed
2: Sift in the flour and stir well.
3: Put the stirred dough on plastic wrap, knead into a cylinder, and put it in the refrigerator for half an hour.
4: Make choux batter, sift the flour in advance, pour milk, butter, sugar, salt, heat over low heat until the butter melts and the milk boils. Quickly pour the sieved flour from the heat, stir well, return to the stove and stir for about a minute and a half, and let the batter out until warm and not hot.
5: Beat two egg liquids, pour into the batter in parts, stir well, and pour again until the spatula lifts the batter to form an inverted triangle and the edges are smooth. Prepare the framed bag and cut the slit and pour in the batter. Preheat oven 5 minutes in advance at 190°C. Spread oil paper over a baking sheet and squeeze the batter to leave a few gaps. The puff pastry is set in 2-3mm flakes and placed on top.
6: Bake at 190 degrees for 20 minutes, cook at 180 degrees for another 20 minutes. Adjust itself according to each oven.
7: Whisk the cream, put it into a cut-out flower bag, poke a hole in the puffs, and squeeze the cream.
8. Start enjoying the delicious food!
<h2>Tips</h2>
Be sure to remove the heat from the heat and add flour when making the choux batter! Avoid the danger of open flames encountering flour!
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