Cooking Steps

1. 

   Step1:Prepare the pastry firs

2. 

   Step2:45 g butter softened at room temperature. Add 30 g Sugar. Stir well

3. 

   Step3:Then add 50g of low gluten flour and knead to form a bal

4. 

   Step4:Roll the dough into a cylindrical shape. Wrap it in plastic wrap. Refrigerate it

5. 

   Step5:Now prepare the puff batter. Add 1g salt in 90g water and 35g butter. Stir over low heat to melt

6. 

   Step6:Then add 55g of low gluten flour to make a doug

7. 

   Step7:It's just like this. The water and flour are completely mixed. Just mix well

8. 

   Step8:Cool the dough on top. Prepare three eggs to break up. Then add them to the dough one by one. Keep turning them into paste

9. 

   Step9:The size of the eggs is not the same. The final state is to lift the scraper batter to an inverted triangle state

10. 

    Step10:Put the batter into the decoration bag. Use the medium round mout

11. 

    Step11:Squeeze them onto the baking pan. Leave some space between the left and righ

12. 

    Step12:Take out the frozen pastry, cut it into thin slices and cover it with each batter

13. 

    Step13:Preheat the oven at 190 degrees. Heat it up and down for 190 degrees for 8 minutes. Then 170 degrees for 30 minutes. It's time. It'll be stuffy for a while

14. 

    Step14:Now prepare the stuffing. Put an egg yolk, 15g sugar, 10g low powder and 90g milk in a bowl. Mix well

15. 

    Step15:Put the egg yolk paste in the pan and heat it with wate

16. 

    Step16:Stir to past

17. 

    Step17:This is casda sauce. Sift the sauce. It's more delicate. It can also be sifted. Squeeze the sauce directly into the puff. It's also delicious. Whisk 100g of light cream directly to the state where it can be mounted. It's even with the above casda sauce reproduction

18. 

    Step18:Squeeze in the sauce from under the puff. That's it

19. 

    Step19:Put the sauce in the flower mounting bag with a small flower mounting mouth. Squeeze i

20. 

    Step20:Deliciou

21. 

    Step21:I love i