Basic lightning cream puff, the shell is fragrant and crispy, the cream filling is sweet and rich, definitely worth a try.

70g unsalted butter, 75g water, 75g milk, 15g granulated sugar, and 1g salt are all put together and brought to a boil over heat, then removed from the heat.

90 grams of low-gluten flour, sifted in advance and then added in.

First, use a spatula to mix until there are no lumps.

Then heat on low and stir-fry slowly until the dough is glossy. (Note: If using a regular pan, stir-fry until a layer of white puffed film forms.)

Spread out the dough and let it cool a little to prevent the egg mixture from being cooked later.

About 120 grams of beaten eggs, added to the dough in small amounts in batches.

Remember not to add too much egg mixture at once; add it gradually after each mixing.

Mix until blended so that when you lift the spatula, a fallen triangle of batter hangs on it. (Note: You don't necessarily have to use all the egg liquid, and the batter should not be too thin, otherwise it won't hold its shape.)

Put it into a piping bag and squeeze it into long strips. Dip a spoon in a little water and press down the tip.

Preheat the oven to 185°C, bake for 15 minutes first, then reduce to 170°C and bake for about 20 minutes. After taking it out of the oven, let it cool and set aside.

Take 200 grams of light cream and 20 grams of fine sugar, whip until it reaches a 70% whipped consistency; it doesn't need to be too stiff, otherwise it will be hard to pipe.

I squeeze the cream into the cream puff from the left and right sides. Be careful not to squeeze too much, or it will burst out. You can also squeeze the cream in from the bottom.

Basic lightning cream puff, done O(∩_∩)O.

The crust is fragrant and crispy, and the cream is sweet, rich, and smooth.

The taste is amazing, you definitely have to try it!