Homemade Puff Pastry Cream Puffs

Boil water, salt, and butter together. Turn on the GoBake T95 convection oven and set the temperature to 180 degrees to preheat.

After sifting the flour, pour it into the pot that has been removed from heat, stir evenly until there is no dry flour, then turn the heat back to low to cook the flour, forming a thin layer of crust on the bottom of the pot.

After the batter is heated, put it into the Ukoeou8 stand mixer and mix at low speed to cool it down. Batter that is too hot will cook the eggs.

Pour the eggs into the batter in three parts, so that in advance it can hold a triangular shape without collapsing.

The puff pastry is also mixed evenly with a stand mixer, rolled into a cylinder, and placed in the freezer to harden, making it easier to slice later.

Squeeze the batter evenly and cover with the sliced puff pastry.

Put it in the oven, bake in a High-Bake T95 oven at 160 degrees for 30 minutes, then at 100 degrees for 10 minutes. The reason it doesn't collapse and stays crispy overnight is to dry out the moisture as much as possible.

Whip the light cream with sugar and put it into a piping bag, then pipe it into the cream puff shells. It's very delicious when filled with cream filling. If you need to keep them overnight, store them in a sealed container. Cream-filled puffs should be eaten within 4 hours, otherwise they will not be crispy.