How to make cream puffs

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  1. Bring butter and milk to a boil over direct heat.

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  2.Sift low and set aside.Prepare eggs

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  3.When the milk is boiling, turn to low heat and add low powder and stir quickly until there is no dry powder.There should be a thin batter film at the bottom.Heat.Allow to cool slightly

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  4. Pour into a whisk and stir evenly.Add eggs in batches..Quick file

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  5. When adding the third egg, stop and use a scraper to remove it.Scrape off the unbeaten sauce on the edges.Add the last egg when it is completely blended.

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  6. Stir until it becomes sticky.Always form a film quickly.Do not stir slowly.Use a spatula to turn it over to form an inverted triangle.It will slide off slowly

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  7.Use an 8-tooth cookie nozzle to squeeze upwards directly.The size should be even.The spacing should be even

• 8. Bake at 180 degrees Celsius up and down for about 28 minutes.It mainly depends on the heat of your stove.The first 20 batches can be seen through the glass.Do not open the oven door.It will deflate.After baking, take it out.Let cool
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  9. Add evaporated milk, powdered sugar, and Baileys to beat.70% Just make it into a chicken tail shape.

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  10.Poke a small hole in the bottom of the puff and squeeze it in Just use cream

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  11.Sprinkle powdered sugar on top to decorate



12.Posing