Prepare cake flour and sift it first.
Then prepare 3 large eggs, eggs need to be at room temperature, the eggs should be taken out of the refrigerator half an hour before, or soaked in warm water for a while.
Prepare 75g of unsalted butter and put the butter directly into a small pot.
Add milk and water.
Add sugar and salt.
Heat on low heat, stirring slightly with a spatula to melt the butter.
When the liquid is boiling, turn off the heat and remove the pot from the heat.
Add the sifted cake flour and mix well with a spatula, no dry flour particles can be seen.
Heat again on low heat, stirring with a spatula for about 1-2 minutes.
If you use a stainless steel pan, you can see a layer of batter sticking to the bottom, so it is fried well.
Pour the fried dough into the bowl, spread it out with a spatula, and let it cool.
When the dough is a little warmer, you can add the eggs several times, one at a time, slowly, mixing well before adding the next one.
Watch the state of the batter when mixing, it needs to be smooth and shiny, lift the spatula and make a smooth inverted triangle.
Add the batter into the piping bag, here I used the decorating tip diameter is about 2cm.
Put a baking mat or parchment paper on top of the baking tray and squeeze into a long strip of about 12cm.
The best way to make the puffs is to use a decorating tip of 1.5cm or more so that the puffs have enough room to expand.
After squeezing, put a little water on your hands and smooth the surface.
Sift some powdered sugar, so that the surface of the puffs is clearly patterned and more crispy.
Preheat the oven to 410 °F/210 °C, place it in the middle of the oven, then reduce the heat to 350 °F/175 °C and bake for 40 minutes.
Take them out of the oven, and place them on a cooling rack to cool.
Let's make the chocolate cream, take 50g of chocolate, and add 50ml of cream.
Heat in the microwave for 30-40 seconds.
Then stir with a spatula until the chocolate is all melted and let it cool.
Prepare cream, add sugar, and whip with an electric whisk until it has a slight texture.
Add the melted chocolate cream and continue to whip until small peaks.
Put the whipped cream into a piping bag.
Use chopsticks to pinch 3 small holes in the bottom of the cooled puffs.
Then squeeze in the chocolate cream, I usually squeeze it very full, squeeze it until it overflows a little bit to know that it is full, hold it in your hand is also heavy.
Cut to see, the inside of the burst of chocolate cream, and the outside is crispy.