Step 1

Sift the flour in the puff pastry recipe, add softened butter and knead it into a ball. Place it in the middle of two sheets of oil paper and roll it into a two-millimeter thin sheet, press it out of a circle of three to four centimeters with a circular cutting mold, and put it in the freezer of the refrigerator for later use.

Step 2

Bring water, salt, and butter to a boil in a small saucepan.

Step 3

Pour in the flour and turn off the heat.

Step 4

Stir quickly with a wooden spatula until there is no dry powder clumping.

Step 5

Then put it on low heat and stir while heating, and turn off the heat when there is a film at the bottom of the pot.

Step 6

Pour into the dough bucket of the chef machine, stir with mixing slurry, and cool down to 60 degrees.

Step 7

Then add the egg mixture in batches, stirring with the mixing slurry until fully incorporated. If you don’t have a chef machine, it will take longer to stir with a spatula, and it will be more laborious at the beginning.

Step 8

The final state is as shown in the picture, scoop a ball of batter with a spatula, let it drip freely, and finally the batter left on the wooden spatula is in an inverted triangle, with smooth edges and a length of about five centimeters.

Step 9

Squeeze out a round shape with a diameter of three to four centimeters with a round spout.

Step 10

Take out the frozen puff pastry and cover with the squeezed puff batter.

Step 11

Preheat the oven to 200 degrees, medium layer, 20 minutes, then adjust to 180 degrees and bake for 20 minutes, take out and let cool after baking

Step 12

You can squeeze in your favorite fillings directly, or you can cut the top half and add ice cream to make ice cream puffs.