Recipe for Cream Puffs

First, prepare two eggs. If they're fresh from the freezer, soak them in water around 60 degrees Celsius. Soften the butter, then add the cake flour and granulated sugar and mix well. Knead into a dough, about 2 millimeters thick. Place it on parchment paper and roll it out into a square. For example, if you're using a large piping tip, you can test the shape first so it's easier to cut out neat shapes later. Then freeze for 20 minutes. This recipe makes 18 cream puffs; these are what I had left over from last time. Next time, I can probably make nine more.

Heat milk and butter in a saucepan over low heat, then turn off the heat. Add cake flour and stir until smooth. Turn the heat back on. This step is crucial for gelatinizing the flour and forming gluten, which is essential for the puffs to rise properly. Gradually add the egg mixture, stirring well after each addition. To prevent the dough from drying out too quickly, it's best to add the egg mixture in three separate additions. The dough is ready when it can cling to a spatula and form a smooth triangle. Now you can preheat the oven to 190 degrees Celsius.

Pipe circles of dough using a piping bag fitted with a large piping tip, and then press out the frozen puff pastry. Bake in a preheated oven at 180 degrees Celsius for 35 minutes.

Because the size of the batter piped out varies, you'll need to monitor the consistency. Preheating the oven at a higher temperature is necessary to ensure proper oven temperature.

Finally, whip 100g of cream with purple sweet potato powder and 5g of sugar until it becomes cream. Pierce the bottom with chopsticks, squeeze the cream in, and it's ready to eat!