Big crispy puffs

First make the crispy crust, add 30 grams of butter and sugar and beat until the butter becomes light.

Sift in 30 grams of low flour and mix well.

Shape it into a cylindrical shape and freeze it in the refrigerator for about 30 minutes. The crispy part is done. It's very simple.

Put 100 grams of milk, 50 grams of butter, and 1 spoon of sugar into a small milk pot and heat until boiling. Pour in 60 grams of low flour.

Stir quickly until the pan is non-stick, turn off the heat, spread the dough and let it cool until it is not hot to the touch.

Add the eggs one at a time, mixing well after each addition.

Lift the egg beater until it forms an inverted triangle.

Put it into a piping bag and squeeze it into the baking pan. I made large puffs. This amount can basically make 5-6.

Cover the puffs with slices of the frozen crispy portion.

Preheat the oven to 200 degrees and bake for about 30 minutes, depending on the temperature of your oven.

Delicious puffs are here...

Sandwiched with cream and strawberries, it tastes great.

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