Perfect Cream Puffs

Perfect Cream Puffs
Ingredients preparation:
1 Ziplock Plastic Bag (cut)
100g Butter (does not contain salt)
80g of Sugar
100g of Flour
5 Eggs
2g Salt
285g Milk
170g Light Cream
1 Laminating Bag
65g Water

Firstly, mix together 33g of butter and 40g of sugar by stirring well. Add 40g of flour to the semi-fluid mixture. Similarly, mix the flour with the previous butter and mix the mixture to form a ball.

Step 2: Put the butter-flour paste inside the plastic bag and press it with a rolling pin to form a 2-3mm thick sheet.
Step 3: Chill in the fridge for 15 minutes.
Step 4: Use a 5cm diameter cup to cut the flakes.
Then, we can whip the pre-prepared eggs and set aside.
Step 5: Heat 60g of butter, 65g of milk, 65g of water and 2g of salt in a saucepan. Melt the butter completely and turn off the heat. Pour 60g of flour into the pan and stir well. Turn the heat on low again and toss the pan for 1 minute. Pour the batter out to cool for 1 minute, add the whipped egg mixture to the batter and mix well.
Step 6: Put the batter into a laminating bag and squeeze a number of quantities into the oven whilst placing the chilled batter from step 2 on top of the wet batter.
Step 7, place in the oven and bake at 90°c for 15 minutes, then 170°c for 15 minutes. remove the puffs from the oven after 10 minutes.
Step 8, we add 2 egg yolks, 35g sugar to a bowl and whisk until pale yellow. Add 10g of cornstarch, mix well, add 200g of milk and 1 tsp of vanilla extract. Continue to beat well until the foam bursts. Spread the cooked hot cream in a baking tray and put it in the fridge for 15 minutes.
Step 9: Combine the 170 milk and 17g sugar, whisk the cream quickly to combine the froth and custard. Use a chopstick to poke holes in the puffs and pour the cream in. Chill in the fridge for 2-3 hours.

This way, a delicious puff is finished, isn't it very simple, let's make it together.