1. Heat the water and cream until boiling, sieve the high-gluten flour and add and mix well, then remove from the heat and put into the stirring steel. Add the whole eggs in portions and mix until thick and shiny, and put into the squeeze bag
2. Squeeze it on the baking tray to form a round shape, paste the almond slices, and bake at 220/200 degrees for 30 minutes and cool off for later use. The door can be opened only after coloring.
3. Make custard filling. After soaking 1/3 of the fresh milk and the soaked gelatin slices, pour in the remaining fresh milk and custard powder, add the whipped cream in portions and mix well in half of the wine.
4. Cut the puff body into two pieces, fill in the filling with a squeezing bag as shown in the figure, freeze for one hour and then take it out
5. Finally, you’re done with creative decoration of fruits.
Tips:The water and cream must be boiled to a boil before the flour can be stirred! And when cooking, be sure to be safe, it will burst, and the egg yolk must be added when the mixing tank is stirring the dough. If the dough is too hard, add some Water, otherwise the puff will not taste good
