Heat the butter and water in a pot over low heat until the butter melts.

2.

Sift the high-gluten flour into the butter solution and quickly blanch it into dough. When the pot is placed on the fire and heated until there is a film at the bottom of the pot, leave the fire.

3.

Transfer the dough to a large bowl and cool it. After it is not scalded, add the egg yolk bit by bit. I only added 1 egg yolk, and I can add more. After each addition, I will add it next time, and an inverted triangle will appear after the addition.

4.

The stirred batter uses a circular installation nozzle, and the batter is put into an installation bag for extrusion.

5.

Bake in the oven at 200 degrees for 25 minutes, take out and cool, and decorate with whipped cream.

6.

You're finished. Chop up the yellow peaches and put them in the puffs. You can also change them into other fruits and decorate them better.

Cooking tips

Adding eggs to the batter makes it particularly wet and easier to squeeze.