1. Let’s make the puff first, put the milk, butter and sugar in the pot
2. Put it on the gas. Heat it up to melt the butter
3. Put the low-gluten flour into the boiled milk and mix quickly evenly
4. Beat the eggs and add them to the batter in portions
5. Stir evenly to form a paste
6. Put the puff paste into the piping bag
7. Squeeze on the baking sheet
8. To make meringue, mix butter and powdered sugar together and mix well
9. Put the low-gluten flour in. Crumpled up
10. Puff pastry
11. Wrap the puff pastry in a fresh-keeping bag, roll it into strips, and freeze it in the refrigerator (this can be done more. Freeze, you can use it next time)
12. Slice the frozen meringue and put it on top of the puff
13. Heat the oven at 160 degrees, lower the heat at 150 degrees, bake for 30 minutes, (large proportion of puffs)
14. Baked
15. 100g whipped cream plus 10g powdered sugar, whip
16. Put the puffs into a small hole with chopsticks, and squeeze the whipped cream in it (Mama Sen uses Nestle whipped cream)
Tips:The proportion of puffs is very important. Don't open the oven door to watch when baking. It will shrink. The whipped cream should be refrigerated in advance.
