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To make a lazy pastry paste today, first melt 50 grams of unsalted butter in hot water. -
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Add 40 grams of white sugar and 30 grams of low-gluten flour, and stir evenly. -
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Then put it into a piping bag. -
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Next, we make the puff body. Boil 160 grams of water, 85 grams of unsalted butter, 2 grams of salt, and 15 grams of white sugar over high heat for 30 seconds, then turn off the heat. -
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Sift 110 grams of low-gluten flour in advance and add directly. Use a spatula to mix quickly until there are no dry powder particles. -
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Then turn on the lowest heat and slowly stir-fry the dough with a spatula for about 3 minutes. -
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Fry until the surface of the dough is shiny. (If the pan is not non-stick, just wait until there is a white film on the bottom of the pan) -
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Take out the fried dough, spread it out in a basin, and let it cool for a while to let the temperature of the dough drop. -
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Add 150 grams of egg liquid in 5-6 times. -
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You can use a spatula to mix evenly, or you can use an electric egg beater to mix. -
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After beating the egg liquid evenly each time, add more egg liquid. -
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Beat until the batter breaks when you lift the spatula, and the batter forms an inverted triangle on the spatula. Note: It is not necessary to add all the egg liquid. If the batter is too thin, the puffs will not be able to hold up. -
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Squeeze the puff batter into the paper cup until it is half full. Don’t squeeze too much, as it will expand very much. -
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Take a little water on the back of a spoon and flatten the sharp corners of the batter. -
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Pour the prepared lazy pastry batter onto the surface. (Note: If it is cold and solidified, soak it in warm water for a while, soften it and then use it) -
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Preheat the oven to 180°C in advance, put in the puffs and bake for 30 minutes. After baking, let them simmer for 5-10 minutes before taking them out. (Note: Remember not to open the oven when baking to prevent the puff shells from shrinking when cold.) -
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Take out the baked puffs and let them cool completely. -
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Take 400 grams of whipping cream and 40 grams of white sugar, and whip until 6-7 minutes smooth. -
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Squeeze into cooled puffs. -
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Paper cup pastry puffs, completed O(∩_∩)O 
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The outer shell is crispy and crispy, and the cream is silky and sweet.-
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Take one bite and the full cream will conquer your taste buds immediately.
Tips
1. Remember not to open the oven when baking to prevent the puff shells from shrinking when cold.
2. The temperature of each oven will be different. You can adjust the temperature up or down by 10℃ according to your own oven temperature. You will know the suitable temperature after trying it twice.