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1
Sift the cake flour, and beat the eggs.
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2
Add the butter, water, and 1 teaspoon of the sifted cake flour in a microwave-safe bowl, and give it a quick stir.
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3
Microwave uncovered for 3 minutes and 20 seconds at 500 W.
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4
While the mixture is still bubbly and hot, add the remaining cake flour in the bowl and stir quickly.
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5
Be sure to add it in while the mixture is still pipping hot.
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6
Microwave the mixture from Step 3 for 20 seconds at 500 W, stir, and microwave for another 20 seconds (repeat this process 3 times, and be sure to mix well after each microwaving time).
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7
Gradually add the beaten eggs in the mixture while stirring well, making sure not to make any lumps.
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8
Combine everything together until the dough slowly drops out of the spoon when you scoop it up.
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9
Scoop the dough onto the baking tray lined with parchment paper, leaving spaces in between each pastry.
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10
Give each choux pastry some height so that they will look nice when baked.
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11
Dip a finger into water, adjust the shape of each pastry, and bake them for about 30 minutes in an oven preheated to 190C.
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12
Once baked, cool them on a cooling rack, and either squeeze in your desired cream, or slice the choux pastry in half to fill them with cream.
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13
Here in the photo, I made a hole on the bottom of each pastry with a chopstick, and squeezed in custard cream.
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14
I sprinkled powdered sugar on top.
