Add butter, water, some salt, sugar into a small saucepan, simmer.

After the butter has melted, turn the heat up and then off the heat, adding the fine sifted flour.

Mix well, then heat on the stove and heat again over low heat.

Next, turn off the heat, put the batter into the bowl, slowly add the beaten eggs, mix well and stir.

Until you see the mixture is a little soft and glossy, stop adding eggs.

Cover the dough with plastic wrap and let it rest for about 30 minutes. Next, you put the dough into the bag to catch a cream, put the lampholder into a cake about 2cm in diameter.

Press down on the tip of the hand with your fingers, and spray some water over the powder mixture.

Put the cake in an oven that has been heated at 200 degrees C, baked for 8 minutes, then reduce the temperature to 180 degrees C and bake for another 20 minutes, until you see the golden cake is okay.

Take a large bowl, add whipped cream and sugar, beat well, then put the cream into the pocket to catch the cream.

When you use just cut off a piece of cake and cream on, decorate with a little more chopped strawberries are just beautiful, the cake will be more delicious if used cold.