1. First make the meringue, the butter is softened at room temperature, then add the powdered sugar and mix well, then sift in the low-gluten flour, and mix well to form a dough
2. The puff pastry dough is wrapped in plastic wrap and arranged into a cylindrical shape, which can be assisted by a paper towel tube and placed in the freezer compartment of the refrigerator
3. Put butter, milk, sugar, salt in a non-stick pan and bring to a boil. If the salt is not easy to weigh, just twist it with your fingers.
4. Immediately after boiling, remove from the heat, sift in 15 grams of high-gluten flour and 15 grams of low-gluten flour, mix quickly
5. Continue to turn the dough on a low heat, make sure that the dough is cooked completely, turn off the heat, and let it cool for a while
6. Beat the eggs, add a small amount to the batter, stir well, the egg liquid may not be used up
7. Use a spatula to scoop up the batter, it can form a small triangle on the spatula, and it will drip slowly after 5-6 seconds
8. Choose a piping mouth, I use a small round mouth piping mouth, put the piping bag
9. Take out the meringue and cut into small slices
10. Squeeze the puff batter on the baking tray, the size is about the same as the meringue
11. Put the puff pastry on the squeezed puff batter, preheat the oven at 210°C, bake at 210°C, lower heat 160°C for 10 minutes, then turn the heat to 180°C and bake at 160°C for about 10 minutes. Can't turn on the oven
12. Poke a hole in the bottom of the puff with chopsticks and squeeze in the cream or custard sauce
Tips:For the recipe of custard sauce, you can search my recipe "Castard sauce with ice cream taste". I won’t repeat it here. The filling is squeezed in when eating the puff, otherwise the puff will absorb the water of the filling. The portion becomes soft, not crispy anymore
