Everything is for paris-brest
Pour small pieces of butter, salt and sugar into the pot and heat over low heat.
When the cream is completely melted, the pot is blistering and leaving the fire (no boiling is required)
Sift in low-gluten flour and stir quickly with a wooden spoon
Heat again to evaporate excess water
Fry the dough into a dough until it is not sticky, and pour it into the mixing bowl to cool it.
Whole egg break up
Pour into the dough in divided portions (about 4-5 times)
Stir well every time (the egg liquid is only used to adjust the hardness, not necessarily all)
Stir until the wooden spoon picks up the batter and you can slowly fall off the softness.
Then put it into the flower bag > <