1. Whip the softened butter and powdered sugar
2. Then sift the cake flour
3. Stir evenly with a spatula
4. Knead into long strips and put them in the refrigerator (to make it easy to cut)
5. Then start making the puffs, put the milk butter candy into the milk pan and mix
6. Heat to a boil, sift in the cake mix
7. Stir quickly until there is no grain and a little sticky to the bottom of the pan, then turn off the heat
8. Add the egg yolks to the batter one by one to make it sticky and lift it into an inverted triangle.
9. Put it into a piping bag, and squeeze the puff up vertically
10. Then spread the cut puff pastry
11. Bake at 180 degrees for 25 minutes in the oven until the surface is golden brown and ready to go out
12. Let it cool and make a small hole in the bottom
13. Whip the whipped cream, squeeze the cream in the bottom and enjoy
