1. 30g of meringue butter, cut into small pieces, softened at room temperature
2. Sift in 12g powdered sugar and 37g low powder and knead it into coarse cornmeal.
3. Knead the dough and arrange it into long strips, wrap it with greased paper or plastic wrap, and keep it in the refrigerator for 1-2 hours
4. Puffs: Mix 40g of butter, 2g of sugar, 1g of salt, and 100g of water. Heat until all the butter is melted and small bubbles appear and turn to low heat.
5. Pour the low powder all at once after sieving
6. Mix well until there is no dry powder to form a smooth and soft dough, then remove from heat
7. Let the dough cool. When the temperature reaches about 60 degrees, add the beaten eggs in several times. After each addition, stir evenly. Check the state and stir again until the spatula is lifted up and appears as shown in the figure.
8. Preheat the oven in advance, put the batter into the piping bag and squeeze it into uniformly sized pellets, keeping a distance of about 2 cm between each pellet, so the piping mouth is not needed
9. Take out the refrigerated pastry from the refrigerator and cut into slices about 0.3 cm thick (the pastry cannot be taken out and cut in advance, because the butter will melt
10. Cover the puff pastry slices on the squeezed puff dough in the baking tray, and put a slice of puff pastry on each dough
11. Put the puffs in the oven after preheating, 180 degrees for about 20 minutes, after the puffs are expanded and set, turn to 160 degrees for about 30 minutes to squeeze in the cream. Wait for the puffs to cool before squeezing in the cream, otherwise the cream will melt quickly when heated
Tips:Don't open the oven during the baking process, otherwise the puffs will shrink
