How to Make Creamy Puff Pastries

Shell material:Flour 60 grams, unsalted Butter 50 grams, 1/2 cup water, 1/4 teaspoon salt, 1 teaspoon sugar,Egg 2 pieces
Filling:Cream Ingredients:
40 grams flour, 50 grams sugar,Yolk 4 pieces,Milk 1 cup, a few drops of cream essence,Heavy cream 1/2 cup
Process:
Preparation:
1.Oven Set to 200 degrees and preheat.

. Sieve the flour for the shell and filling twice, set aside.
Shell:
. In a pot, add butter, water, salt, and sugar. Heat while stirring with an egg beater until the butter melts. Turn to low heat and add the flour.
. Stir vigorously for about 5 minutes. Turn off when a film appears on the bottom of the pan.
. When the pan is still warm, add 1/3 of the beaten eggs and stir quickly. Pour in the remaining egg liquid and mix thoroughly.
. Mix until it forms a paste-like consistency as shown. Then transfer to a piping bag and pipe onto a baking sheet lined with parchment paper to form round balls.
. Lightly wet your finger, flatten the peaks formed by piping.. Spray evenly with water mist.
. Bake at 200 degrees for 20 minutes, then continue baking at 160 degrees for another 15 minutes. Take out and cool down.
Filling cream:
. In a pot, add butter, sugar, egg yolk, and 2 tablespoons of milk. Mix with an egg beater until uniform. Add the remaining milk and cream essence.
. Heat on medium heat while stirring constantly until it thickens into a paste-like consistency.
. Stir vigorously when still warm to develop elasticity.. Place a cold towel at the bottom of the pot, then add fresh cream in portions and mix quickly until smooth.
. Pour the prepared cream into a container, cover with cling film, and cool down.
. Pipe 1.5 cm nozzle filling cream into the hollowed-out shell.. Fill the cream into the hollowed-out shell using a knife to cut open the shell.