【Ingredients】 ：

Pastry:

Low gluten flour 40g

Butter 40g

Sugar 10g

Egg paste:

Butter 45g

Light gluten flour 65g

Water 100g

5g sugar

Salt 1g

Egg 110-120g

Cream filling:

Light Cream 200g

White granulated sugar 20g

【Step】：

1. Make the pastry first, mix the butter softened at room temperature with granulated sugar, then add the low gluten flour, stir it into a flocculent shape, knead it into a cylinder shape by hand, put it in the freezer bag for 30 minutes to set

2. To make the puffs, mix the butter, water, salt and sugar in a saucepan. Heat to a boil and then reduce the heat. Add the flour and stir continuously

3. Pour into a bowl and let cool. Do not feel hot to the touch. Add the egg mixture in batches and stir until you lift the chopsticks and pull out the inverted triangle

4. Squeeze the puffs onto a baking sheet, take out the freshly frozen pastry and slice it over the top. Put in an oven preheated at 200℃ / 390℉ for 5 minutes, bake at 180 degrees for 25 minutes, 160℃ / 330℉ for 30 minutes, 160℃ / 330℉ for 10 minutes, take out and cool.

5. Whip the cream in batches with sugar and squeeze into the piping bag. Poke small holes in the puff and squeeze in the cream.