Recipe

(1) Soften butter at room temperature, add granulated sugar and mix well with a whisk.
(2) Sift in flour and mix with a rubber spatula until powdery.
Sift in flour and mix with a rubber spatula until powdery. 3.
3) Take out the dough onto an OPP sheet, fold the edges so that the sheet is about 15 x 22 cm, roll out the dough thinly with a rolling pin, and freeze in the freezer. 4) Pour the custard cream into the freezer and freeze in the freezer.
4. Put mild concoction, water, condensed milk and vanilla paste in a small saucepan and heat until just before boiling. 5.
Beat egg yolks in a bowl, add granulated sugar and mix well with a whisk, then sift in flour.
6. pour [4] into the egg yolk bowl a little at a time, mix, and return to a small saucepan, straining through a strainer. 7.
7. Place over high heat and stir constantly with a heatproof spatula, scraping the bottom of the pan. When the mixture comes to a simmer and thickens, turn off the heat. 8.
Transfer the mixture to a baking pan, cover tightly with plastic wrap, and let cool. Remove from heat and refrigerate. 9.
(9) For the puff pastry dough, crack and beat the eggs. Sift the flour twice if possible. Set a 1.2 cm tip on a pastry bag. 10.
10. Put butter, water, and salt in a saucepan over high heat and bring to a boil while melting the butter. When the mixture comes to a boil, add the flour all at once. 11.
11. lower the heat to medium and stir with a rubber spatula. Knead for about 1 minute until the flour is gone and the mixture flakes off the bottom of the pan, then turn off the heat. 12.
Add beaten eggs several times, mixing well each time. Add the beaten eggs a few times, mixing well each time. （When you scoop up a large amount of dough with a spatula, the dough should fall off after 3 seconds. Any remaining dough on the spatula should be sharp and triangular. 13.)
Put the dough into a piping bag and squeeze out 11 pieces of about 45mm in size, evenly spaced. 14.
Bake in a preheated oven at 220°C (450°F) for 10 minutes at 210°C (392°F), and then at 190°C (392°F) for 20 minutes.
After baking, leave the choux pastry in the oven for 15 minutes to dry before removing and allowing to cool. 16.
16. whip the cream in a bowl with ice water at the bottom of the bowl until the cream becomes stiff peaks. 17.
17. Recombine the custard mixture from [8] and add the cream from [16] a few times, mixing softly. 18.
18. Put the cream into a puff pastry bag with a 5-6mm diameter round tip, and fill the bag with the cream from the back of the puff pastry. The cream can be filled to about 50 grams per puff of the above amount. 19.
19. top with powdered sugar to taste.