1.Weigh all the ingredients, sift the flour and set aside p>

2.Take a small pot and put water, milk, sugar, salt and unsalted butter in the pot inside, heat over medium heat and mix well until the butter melts

3.Cook until boiling and remove from heat p>

4.Quickly pour in the sifted cake flour

5.Use a spatula to mix quickly until there is no dry powder

6.Put the pot on the stove over low heat and stir constantly until the paste becomes translucent and remove from the heat

7. Beat the eggs into the sticky paste

8. Manually type Stir the eggs with a whisk until completely combined

9. Add another egg and mix until the batter is smooth.

10.The sticky state of the prepared puffs: Use a spatula to lift and the batter will drip.The triangles fall drop by drop, and the lines are clearly visible

11.Scrape the sticky paste into a disposable In the piping bag, rotate and tighten the bag

12. Baking paper (you can fold the oil paper in half into the grid you need) Cut a 1.5CM opening on the piping bag, and neatly squeeze out long strips of the same size, leaving a relatively large gap between each strip

15. Squeeze on the cream (the shape is optional, friends who are afraid of creaminess can squeeze less, this is my style) The amount of cream is more) The delicious eclairs are ready to eat