Step 1

Make the puff pastry first, unsalted butter softened at room temperature

Step 2

Add powdered sugar

Step 3

Softened butter fingers can be easily poked in

Step 4

Stir until all the sugar is melted into the butter

Step 5

Sift into low powder and stir

Step 6

It was like this at first

Step 7

Mix for a while and all the flour will melt into the butter

Step 8

Knead the dough into a dough with a diameter of 4 cm and freeze in the refrigerator

Step 9

Now let’s make the choux pastry, pour the milk into a small saucepan

Step 10

Add butter, sugar, salt and stir over low heat

Step 11

In this state, turn off the heat when the milk is slightly boiled

Step 12

Quickly sift in the low powder, stir and let the hot milk scald the flour

Step 13

Stir constantly

Step 14

Until there is a thin white film at the bottom of the pot

Step 15

Fill the flour and spread it in a container to dissipate heat

Step 16

Eggs beaten

Step 17

Add the egg mixture in batches and mix it until the spatula is lifted, the moist batter can slide off freely, and the smooth triangle is formed on the spatula after it slides off, and the eggs may not be used up

Step 18

Put it in a piping bag

Step 19

Squeeze into a circle with a diameter of 4 cm

Step 20

At this point, remove the phantom pastry and cut it into 2 mm circles

Step 21

Cover the puff wrapper and bake in the oven at 180 degrees for 15 minutes

Step 22

Now let’s make the filling, pour the whipped cream into a large bowl, add the white sugar and beat it until it is textured but still flowing

Step 23

Poke a hole in the bottom of the puff with a piping spout

Step 24

Infuse the beaten whipped cream into the puff body and you can eat it

Step 25

Crispy and delicious cream puffs

Step 26

In the middle, it seems to flow heart

Step 27

Let’s do it and compete together