Raw materials:

Crispy part: 30g low-gluten flour, 30g butter and 20g powdered sugar.

Puff shell part: 50g of medium gluten flour, 35g of butter, 2 eggs, 40g of milk and 40g of water, 5g of powdered sugar and salt1g.

Cream filling: 120g whipped cream, 6g sugar.

Exercise:

Crispy skin:

1, low-gluten flour and powdered sugar are mixed and sieved, softened butter is added, and mixed and stirred evenly.

2, the whole form a small cylinder, can also be directly rolled into a 3mm sheet. Put it in the refrigerator for use.

Puff shell:

1, butter, water, milk, powdered sugar and salt are poured into the pot, mixed and boiled. After boiling, turn to low heat, pour in medium gluten flour, stir-fry for about 1 min, and then pour out.

2. When the temperature of flour drops to about 60℃, add warm whole egg liquid twice and stir evenly. This process should not be too slow. The final batter is very smooth and can naturally fall off the scraper (inverted triangle).

3. Put the batter into a paper bag, spread oiled paper on the baking tray, squeeze the batter into the baking tray from a height, and cover the cakes prepared in advance (cut 3mm thick).

4. Preheat the oven to 170℃ in advance. After preheating, bake at 170℃ for 38-40 minutes, and the color state can be observed in the last few minutes.

Cream:

Beat the whipped cream with white sugar, put it in a paper bag, poke a small hole from the bottom of the puff and squeeze in the whipped cream ~