Cream puff cake, milky puff pastry, sweet cream, fall in love with it in one bite!

Put 80 grams of unsalted butter, 100 grams of water, 2 grams of salt, 10 grams of white sugar, and 4 grams of vanilla extract together.

Turn off the heat after boiling.

Sifted 80 grams of low-gluten flour, pour it in, and mix quickly.

Stir until there are no lumps.

Cook over low heat for the whole time, slowly stir-fry for about 5 minutes, until the surface of the dough is glossy (Note: If using a regular pan, stir-fry until a thin custard-like film forms at the bottom).

Spread the dough in the bowl and let it cool for a while to prevent the egg mixture from cooking from too much heat.

3 room-temperature eggs, beaten and added in 3-4 portions, mixing well each time.

After thoroughly mixing each time, add the beaten eggs.

Mix until when you lift the spatula, the batter forms an inverted triangle on top.

Divide the batter evenly into 2 parts.

Pour the batter into a mold lined with parchment paper and spread it evenly (Note: you can also use an 8-inch round mold or a 6-inch square mold).

Cover the other portion of batter with plastic wrap and set it aside.

Preheat the oven to 200℃ and bake for 20 minutes.

Take it out after baking and let it cool, then put in the other portion of batter to continue baking, and then let it cool in the same way.

Slightly tidy up the cake base and cut it neatly.

200 grams of light cream and 20 grams of fine sugar, whipped together until they reach an 80% whipped foam state.

Place a cooled cream puff cake at the bottom, then add the cream on top.

Then spread cream on the other piece of choux pastry cake base.

Then, turn it over and neatly put it on.

Neatly shape it, wrap it with plastic wrap, and refrigerate for 2-3 hours to set.

Take the set cream puff cake out and sprinkle a layer of powdered sugar on the surface.

Then cut into pieces.

Cream puff cake, done O(∩_∩)O

Full of buttery aroma, sweet cream!

Soft and sweet in the mouth, you will fall in love with it.