1. Prepare all ingredients.
2. Put the milk, confectioner's sugar, salt, and cut butter into the pot, heat over medium heat and stir until the butter melts.
3. Bring to a boil and bubbling, turn to low heat.
4. Pour in the low-gluten flour at one time and stir quickly until there is no dry powder.
5. After the flour and water are completely mixed, it is a bit crumbly, and the bottom of the pot is slightly caked, and the heat can be turned off.
6. Let cool slightly, add egg liquid in portions, and stir until the batter is absorbed.
7. Stir up the batter to form an inverted triangle shape and put it into a piping bag.
8. Line the baking pan with greased paper and squeeze a long strip of batter.
9. Preheat the oven in advance, fire up and down at 200 degrees, and bake for about 8 minutes. When the batter is completely bulged and shaped, it will cool to 170 degrees and continue to bake for about 15 minutes.
10. Let the puffs cool after they are out of the oven.
11. Melt the black and white chocolate separately in heat insulation water.
12. Dip a layer of chocolate on the surface of the puff, and decorate it according to your preference.
Tips:Pay attention to the baking temperature, time and conditions of the puffs.
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