Cooking Steps

1. 

   Step1:Sift the low powder first. Then put the butter and salt into the small po

2. 

   Step2:Add water again. Heat over medium heat until boiling. Remove the skillet from the heat.

3. 

   Step3:Add the low powder, quickly stir all the materials in the pot, and make the dough.

4. 

   Step4:Turn on the small fire again. Let the dough dry again until there is a layer of mucous membrane at the bottom of the pot.

5. 

   Step5:Take out the dough and put it into the basin. Continue to stir the dough until it is warm and not hot. Break up the eggs.

6. 

   Step6:Add eggs to the dough in small amounts in several times. Every time you add a little egg liquid, quickly and forcefully stir until the dough paste is scooped up with a wooden spoon to form an inverted triangle and does not drip. Put the batter into the flower mounting bag. Use the round flower mouth to extrude the round dough with a diameter of 15cm in the baking pan. Squeeze a circle of small annular batter around it. Using a fork dipped in cold water, press out the teeth on the dough. Sprinkle with almond slices. Preheat the oven to 190 ℃ and bake for 40 minutes, take out and cool.

7. 

   Step7:Put in the yolk in a glass container. Add in the sugar. Beat well with a hand beater. Add the sifted low flour and corn starch and mix until there is no granule.

8. 

   Step8:Pour milk into the pot. Put vanilla pods in. Add 10 grams of sugar and bring to a boil. Remove from the heat and rush into the batter. Mix well.

9. 

   Step9:Then filter and heat in a small pot over medium low heat. Continue to use the beater to stir until it is sticky and off the heat. Put the egg paste into a bowl cooled by ice water. Cover with a fresh-keeping film to cool it.

10. 

    Step10:In the other bowl, beat the whipped cream with 10 grams of sugar to 8. Mix with the cooled custard and mix well. You can add hazelnut sauce. If someone doesn't like it, they don'

11. 

    Step11:Cut the top of the big and small puffs and put them into the filling. Put the small puffs in the big puffs. Cover the top of the cut puffs and decorate them with sugar sifting powder.