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1
Combine the [A] ingredients in a large steel bowl.
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2
Slice the butter thinly so that it melts easily.
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3
Heat on medium heat until it starts to simmer in the middle, then reduce to low heat.
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4
Add the cake flour.
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5
Use a rubber (or wooden) spatula to quickly stir the flour until the liquid is absorbed.
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6
Remove from heat once the batter forms a dough, and a thin film forms at the bottom of the bowl.
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7
Briskly whisk in 1/2 the amount of eggs (1 egg's worth) .
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8
It's best to use a whisk for this step.
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9
Switch to a rubber spatula, and mix in the remaining egg, a little at a time.
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10
When the batter slowly drizzles off the spatula, creating a thin film, then it is ready.
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11
If 2 eggs are not enough, add a little more.
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12
Fill a piping bag with the batter (with a 1-cm round tip), then pipe out 3-cm circles.
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13
Wet the tip of your finger to press the peaks down to round the tops.
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14
Spritz with water, then bake in a preheated oven at 190C for 30 minutes.
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15
Let cool in oven after baking.
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16
They're ready!
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17
Serve them with your favorite filling.
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18
I filled mine with chocolate banana custard.
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19
There are 3 key points to making cream puffs: 1.
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20
Prepare the batter quickly, and bake in the oven before it cools.
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21
2.
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22
Do not open the oven door once they go in.
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23
3.
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24
Keep the baked cream puffs in the oven until they cool.
