Exclusive Crispy Cream Puff

Puff pastry: Weigh 35g of butter, 30g of powdered sugar, and 45g of low-gluten flour.

Mix evenly by hand.

Place it in a freshness-preserving bag.

Roll it out with a rolling pin into a sheet slightly thicker than dumpling wrappers, and put it in the fridge to freeze.

Choux pastry: 35 grams of butter.

Gram of milk.

Granulated sugar.

Heat slowly over low heat, stirring until melted.

Heat until it starts to bubble and boil, then sift in the low-gluten flour.

Stir and mix evenly, cook the low-gluten flour, then remove from heat and let the dough cool to around 60°.

Add the egg mixture in small amounts multiple times, and after each addition, stir thoroughly until well combined.

Make the batter look like it forms stiff peaks when lifted.

Put into a piping bag.

Squeeze onto the baking tray.

Place the puff pastry that was just made.

Preheat the oven and bake at 190°C with both top and bottom heat for 10 minutes, then change to 175°C and bake for 20 minutes.

Remove from the oven and let it cool.

Whip the cream and set aside.

Put into a piping bag and squeeze milk into the bottom of the cream puff.

This small dessert is ready.