Abstract: In order to increase the nutritional value of cream puffs, improve their taste, and reduce the sweetness of cream puffs, a unique flavor puffs product was developed with passion fruit, low-gluten flour and cream as the main raw materials and appropriate auxiliary materials. The sensory score was used as the evaluation index, and the single factor test was used to study the addition of low-gluten flour, passion fruit juice, egg liquid, butter and water, the ratio of stuffing(non-dairy cream:light cream:passion fruit juice) to the product quality of passion fruit puffs Impact. On this basis, the response surface method was used to optimize the process formula of passion fruit puffs, and the product quality was tested. The results showed that the best production process of passion fruit puffs was 100% low-gluten flour, 10% passion fruit juice, 140% egg liquid, 80% butter, 160% water, non-dairy cream: light cream: passion fruit juice was 14:6:2. The sensory score of the passion fruit puffs made under this process was 94.2 points. It has a strong passion fruit flavor, golden color, crisp outside and soft inside, beautiful shape, and physical and chemical indicators are in line relevant standard requirements are a new product with better quality.