1. To make puffs: Bring water, butter, sugar and salt to a boil over medium heat, turn to low heat, pour in low-gluten flour, mix quickly, and let cool off the heat.
2. Crispy preparation: knead butter, sugar and low-gluten flour into a dough.
3. Roll out into thin slices and put in the refrigerator for later use.
4. After letting the puff batter cool, add the eggs several times, stir and fuse each time, then add the next part of the egg mixture, and add it to the puff batter and weigh it into a triangle. (It is not necessary to use all 4 eggs, depending on the status plus or minus the amount)
5. Pour the puff batter into the squeeze bag and squeeze out the batter of equal size.
6. The crispy crust is buckled into a circle slightly larger than the puff batter and placed on the batter.
7. Put it into an oven that has been preheated at 210 degrees, bake for 20 minutes, turn 180 degrees for 15 minutes, and finally turn 150 degrees for 5-10 minutes.
8. To make vanilla cream filling: add caster sugar, cornstarch and vanilla extract to egg yolk and mix well.
9. Heat the milk until it is ready to boil, slowly pour it into the mixture of step 8, and stir quickly while adding it.
10. Pour the mixture from step 9 back into the pot and heat it to 82 degrees over slow heat. (Stirring all the time to prevent sticking to the bottom)
11. Whip the whipped cream until 7 is distributed, and mix with step 10 evenly.
Tips:1. Bake the puffs at 150 degrees for 5-10 minutes to restore their crispness.
