Ingredients: (Quantity reference: the quantity is determined by the size of puff pastries)Puff PastryThe size is determined accordingly.

Dough:Rice Flour100 grams, 160 ml water,80 grams butter,1 small spoon sugar, half a small spoon salt,Eggs - approximately 3EggFilling: Fresh Cream

(fresh cream) 200 grams, 30 grams white sugar, 45 grams powdered sugar,Chocolate Sauce(fresh cream) 200 grams, white sugar 30 grams, powdered sugar 45 grams,BakingOven

　　Preheat the oven to middle layer, 210 degrees for 10-15 minutes;：Once the puff pastries have expanded and solidified, reduce temperature to 180 degrees and continue baking for another 10-15 minutes until a slightly golden brown surface.Middle layer, bake at 210 degrees Celsius for 10-15 minutes;Steps:

1. Put water, salt, sugar, and butter into a pot and heat over medium fire while stirring gently to distribute the oil evenly.

2. After the butter has melted completely, continue heating until the water boils;

3. Switch to low heat and pour all the flour in at once.Note: stir quickly!

4. Keep stirring until the flour is fully mixed with the liquid; turn off the heat when the mixture no longer sticks to the pan.5. Use a chopstick to scatter the dough, allowing it to cool down.

Cool the dough until it is not too hot to touch (temperature around 60-65 degrees Celsius) before adding beaten eggs.

6. Add small amounts of egg at a time, stirring until fully absorbed by the dough before adding more.7. The dough will become increasingly moist and smooth as more eggs are added.

8. When the dough forms an inverted triangle shape when picked up with a chopstick, stop adding eggs.

9. Preheat the oven;

Line a baking sheet with parchment paper;

Transfer the dough into a pastry bag fitted with a petal-shaped nozzle and pipe onto the baking sheet.10. Place the baking sheet in the preheated oven at 210 degrees for 10-15 minutes.11. Once the puff pastries have expanded, reduce temperature to 180 degrees and continue baking for another 10-15 minutes until a slightly golden brown surface.12. Allow the puff pastries to cool completely before filling with the filling.Fresh Cream

Pour fresh cream into a clean bowl, add white sugar in three batches while whipping with an electric mixer.

14. As you whip, the fresh cream will become thicker and bulkier.

15. Continue whipping until the whipped cream is thick and stiff peaks form when the whisk is lifted.

16. Lift the mixing whisk to create firm and clear peaks of whipped cream.Fill each puff pastry by cutting a small hole on the side, insert a nozzle with a round opening, and squeeze in the filling.18. Once filled, decorate with powdered sugar and drizzle with chocolate sauce.

As the whipping progresses, fresh cream will become increasingly thick and fluffy.

Tips:

1. Regarding flour: All-purpose, low-gluten, or medium-gluten flour can be used to make puff pastries.

However, low-gluten flour has a higher starch content and theoretically absorbs more water, causing the puff pastry to expand more under the same conditions.

2. Regarding butter: Using butter results in a firmer and more complete exterior of the puff pastry with better appearance and taste.

If unavailable, vegetable oil can be used but will result in inferior texture.

3. Regarding eggs: Eggs greatly affect the quality of the puff pastries.

The more eggs in the recipe, the firmer and crunchier the shape, and the better the taste.Reducing egg usage requires adding more water to maintain proper dough moisture; such puff pastries have softer exteriors that are prone to collapsing.4. Regarding egg quantities: The amount of water loss during boiling and stirring varies with heat intensity and duration.Different flours also absorb water differently, affecting the need for eggs.

The same quantity of eggs may result in dough of different dryness when handled by different people.Therefore, not all eggs should be added; adjust according to desired consistency.

5. Regarding fresh cream: Fresh cream is derived from milk and can be used in various ways.Animal-based fresh cream offers a healthier option compared to vegetable alternatives, which contain artificial flavors and hydrogenated oils.6. Storage: Unconsumed puff pastries should be stored in an airtight bag in the refrigerator for up to one week.

Reheat at 180 degrees for 3-5 minutes before eating to restore crispness.7. Shaping: If no pastry bag is available, use a spoon to pipe onto parchment paper with space between each puff pastry to prevent overlap during expansion.8. Filling: Add fresh fruit or other ingredients based on personal preference.9. Filling: Fill just before serving to avoid moisture absorption that makes the exterior soggy.

10. Chocolate Sauce: Can be purchased from a store; make by melting equal parts of dark chocolate and cream over water bath, then drizzle over puff pastries.11. Sugar: Icing sugar is finely powdered with 3-10% starch content to prevent moisture absorption and clumping.Primarily used for surface decoration in baked goods.EggCakePipe with frosting or add toCoffee,Ice cream,Fruits,Or desserts,can be eaten directly.Fresh cream is divided into dairy and plant-based types.Plant-based fresh cream, also known as vegetable cream, is the preferred choice for most cake shops due to its affordability and stability when whipped; it provides clear piping.However, due to artificial flavorings, hydrogenated oils, etc., it may be detrimental to health and is often criticized.Dairy fresh cream, or so-called "natural buttercream" in some high-end bakeries.Its disadvantage lies in its difficulty to whip; once whipped, it tends to melt slightly when heated, leading to unclear piping patterns for more intricate designs.But dairy fresh cream has unparalleled benefits: healthiness;and the natural taste of dairy fat cannot be matched.For health reasons, we strongly recommend usingDairy cream.Once whipped, do not continue to whip the fresh cream.Over-whipping can result in a separated mixture resemblingTofustate; over-whipped fresh cream cannot be used.If you want better texture, you can add a small amount of rum (about 1/5 teaspoon for 500 grams of fresh cream) before whipping it thoroughly.⑤The quantity of whipped cream can be adjusted based on personal preference.For a lighter texture, increase the amount of whipped cream;for a richer taste, reduce the amount of whipped cream.Pay attention: The bowl used for whipping must be oil-free, water-free, and free from any impurities to ensure proper whipping.6. Regarding storage: Unbaked puffs can be stored in a plastic bag in the refrigerator for about one week.

After refrigeration, remove them from the fridge and bake at 180 degrees Celsius for 3-5 minutes to re-crisp the outer shell before eating.7. For shaping: If you don't have a piping bag, the easiest method is to scoop the puff dough with a small spoon onto a baking sheet lined with parchment paper.

Ensure there's enough space between each dough ball to prevent them from overlapping as they expand.8. Regarding fillings: Depending on your preference, you can add fresh fruit pieces or other ingredients to the cream.

9. Regarding filling: Only fill the puffs just before eating; otherwise, the outer shell will absorb moisture and become soft.

10. Regarding chocolate sauce: Chocolate sauce for coating can be purchased from a store.Alternatively, you can mix equal parts of dark chocolate and whipped cream by melting them over a double boiler and then drizzling them on top of the puffs.

11. Regarding sugar: Icing sugar is white powdered sugar with fine grains mixed with approximately 3 to 10 percent starch for moisture control and prevention of sugar clumping.It is typically sifted directly onto finished baked goods as a decorative layer.

Regarding sugar: Icing sugar, also known as sugar powder in English, is a white, powdered form of sugar with extremely fine grains.It typically contains 3~10% starch and has moisture-proof properties as well as preventing the sugar granules from sticking together.