Vanilla Crispy Puffs

1. Make the crispy crust first:
Melt the butter first, add sugar and flour, and knead evenly

2. Roll the dough into a round shape.Keep refrigerated until ready to use.

3. Make puffs:
Put the milk and butter together, Use an induction cooker to bring to a boil over low heat, melt the butter completely, and bring to a boil

4.Modulate the minimum fire , quickly add low flour and stir quickly until a film forms on the bottom of the basin.Remove from heat and wait to cool

5. Add the eggs in batches , stir quickly to allow the eggs to be completely absorbed into the batter, which will become thick and sticky quickly.Add another egg and repeat the above steps until evenly mixed.

6.
Add eggs and stir quickly to loosen the mucous membrane and stir more.Add another egg after a while,
it will have layers inside when baked.Otherwise it would be hollow inside.

7.Put the slurry into a piping bag, line the baking sheet with oil paper, and squeeze Cut out the size you need and place the reserved crispy slices on top.Not too thick.Thinner

8.Use upper and lower heat to 190 degrees, bake for 30 minutes, set the first 20 minutes Be sure not to open the furnace door.If you open the door and feel discouraged, you will feel like a pie.Adjust the temperature according to your own oven.

9.Vanilla Custard:
First cut the vanilla strip in half Open, put the milk and vanilla strips together and bring to a boil, cover with a lid and simmer for 3 minutes.The vanilla pods will taste better.

10.After boiling, remove from the heat and let it cool down a little, then add the egg yolk.Stir evenly

11.Add powdered sugar and cake flour, stir evenly, and use an induction cooker on the lowest heat , stir until the slurry becomes thick and thick.Be careful not to burn the bottom, stir constantly

12. Stir until thick and sift Remove the vanilla pods, put them in the refrigerator for later use, and store them in the refrigerator

13.Evaporated milk and powdered sugar , Baileys liqueur, beat until 90%.Mix the reserved vanilla custard sauce and whipped evaporated milk 1:1 evenly.Open the cooled puffs from the bottom or sides and fill them with fillings.Sprinkle moisture-proof sugar powder on the outside and serve