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1
Bring the butter to room temperature.
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2
Beat the eggs.
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3
Sift the flour twice and set aside.
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4
Preheat oven to 230C.
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5
Heat the water, butter and salt together over high heat.
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6
Stir lightly so it doesn't burn.
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7
When it starts to boil, yellow foam will appear.
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8
Boil hard until you see fine, white foam.
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9
When it reaches this point, remove from heat and add the sifted flour, all at once.
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10
Beat well, scraping from the bottom of the pot until it forms a solid mass, as shown in the photo.
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11
Return to heat, and cook again on medium, stirring and rolling for about 30~60 seconds, until it forms a ball.
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12
Remove from heat and add the beaten eggs, a little at a time, while the mixture is still hot.
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13
At first, it will be sticky and won't blend well.
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14
Add more egg when it becomes smooth.
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15
This is what it looks like while it's still hard.
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16
It will gradually become smooth and shiny.
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17
Scoop some up and when it forms a triangle when dropped from a spoon, stop adding egg.
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18
Put the dough in a pastry bag while still warm.
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19
pipe into balls about 4 cm in diameter.
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20
This time I used a star shaped tip.
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21
1 cm diameter balls, made with a round tip are also cute.
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22
They will puff up, so leave about 3~4cm between each ball.
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23
Bake at 230C for 10 minutes180C for 10 minutes 150C for 10 minutes.
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24
Don't open the oven while they're baking, or they'll collapse!
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25
Fill with cream when cool, and they're done!
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26
For the ones that puff sideways instead of up...
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27
Cut them in half horizontally and fill with cream!
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28
Put the tops on and they'll be fine.
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29
Filled with cream from the bottom.
