1. Sift 150 grams of low powder first
2. Pour in a pot of butter, water, salt, sugar and heat over low heat
3. Until the butter melts and the water boils
4. Reduce the firepower to the minimum, and pour the sifted low powder
5. Mix quickly with a rice spoon, then remove from the heat, spread the batter as much as possible, and let it cool down quickly
6. 2 (approximately 65g/piece) eggs beaten and stir evenly
7. When the batter cools to a temperature that is not hot, about 5 or 6 degrees Celsius, first cut 3 portions of 1 egg liquid to the bottom and mix well
8. Make 3 more portions, 1 cut to the bottom and mix well
9. The last three parts should be added in small amounts several times, and each time you add it, you must first mix well and check whether the batter can hang in the inverted triangle until you pick up the spatula and the batter is in an inverted triangle state.
10. Squeeze the flower bag to install the multi-tooth flower mouth
11. Then add the batter
12. Squeeze out the pattern puffs on a non-stick bakeware (preheat the oven at 210 degrees before starting this one)
13. Bake the puffs in the preheated oven at 210 degrees for about 12 minutes, let the puffs fully expand at high temperature; after the puffs are fully inflated, turn to 180 degrees for 20 minutes and they can be out.
14. The baked puffs cool down
15. Durian nucleated cooking machine beaten into sauce
16. The durian meat must be smooth, otherwise it will get stuck when squeezed
17. Stir in whipped cream into durian paste
18. Put the durian sauce into the piping bag, squeeze it into the puff and you're done!
Tips:1. Be sure to wait for the puff to cool completely before filling the cream, otherwise the heat of the puff will melt the cream
2. If it is not a non-stick baking pan, it must be covered with greased paper to prevent sticking
