There is a recipe for basic puffs in the kitchen, and I did it with great success. I didn't buy the cream inside. I made reference to other cookbooks and made the custard cream. There is corn starch in the ingredients. Usually the starch used for cooking is potato starch. The potato starch viscosity will drop after cooling, so it is generally suitable for hot dishes. It is best not to use potato starch instead of corn starch for butter. Method of separating egg yolk and egg white: You can beat the egg in a colander, and the egg white will leak out.
|Vanilla extract||2-3 drops can be added without|
Prepare some ice cubes in advance
Put a milk carafe in the pan and cook with light cream, turn off the heat when it is about to open (the condition that small bubbles appear on the edge of the liquid and the pot when it is about to open)
In another large bowl, add egg yolk and sugar, and beat well with a whisk. Add starch and mix well
Pour 3 into 2. Turn on the fire again, stir quickly, and it will slowly solidify. After turning into the picture, you can turn off the fire
After cooling to room temperature, cover with plastic wrap, put it in ice water, and then put it in the refrigerator for further cooling.
The cooling is completed in about an hour. If you have vanilla extract, add a few drops of vanilla extract