1. Butter and water into the milk pan
2. Simmer on low heat to melt
3. Add cake flour and mix well, no dry powder particles
4. Three eggs ready
5. Pour the egg liquid in portions, and wait for the egg and butter batter to mix well each time, then pour in the egg liquid
6. Add the egg liquid depending on the situation and scoop up the batter to show a more moist and drooping shape. The amount of egg liquid can be increased or decreased appropriately
7. Take a six-petal flower mouth and put it into the piping bag. The puffs made in this way are angular, and then put a part of the puff batter into the piping bag
8. Press out the batter on a non-stick baking pan. Don’t be too big. The diameter should be about three centimeters. Leave enough space.
9. Put it into the middle layer of the preheated oven, heat up and down at 200 degrees, about 20 minutes, wait until the surface is light brown, and lightly press it with your hands to harden, then you can take it out of the oven, let it cool on the drying rack, and then fill it
10. Clean the blueberries, use a clean towel or kitchen paper to absorb the water on the surface
11. After the puffs are completely cooled, use a knife to divide each puff into two
12. The whipped cream and white sugar are put into the basin at a ratio of 10:1, and after finishing, put into the piping bag
13. Squeeze the cream in the puffs and put fresh blueberries on it
14. Finally, cover the top, and the cream puff with blueberry filling is ready
15. Add a little chocolate sauce, it’s more delicious
Tips:The butter and water can be boiled on a low heat, do not over-cook, to prevent excessive evaporation; the flour should be mixed with the butter liquid thoroughly, without dry powder particles; the eggs should be added in portions, and the batter should be fully mixed each time. , And then add the next egg liquid. If three eggs are not enough, you can increase the amount; after the final puff paste is done, it is best to scoop it up to appear as an inverted triangle; the flower mouth can be chosen at will, and you want a round bubble For puffs, use a round mouth. If you don't have a spout, you can squeeze it out directly with a piping bag; the puff filling can be adjusted at will. The cream filling is the simplest, and you can also put other fillings. The puffs must be baked and shaped at one time. Press it with your hand to have a strong hardness. If it is still soft, increase the time or temperature, because the soft puffs will collapse once they are out of the oven, and they can no longer make up for it. So it's better to take longer than short; there is water in the cream filling, and the puff will become soft if it is in the puff for a long time, so it is recommended that the filling be squeezed in before eating.
