Easy Strawberry Cream Puffs in the Microwave

1. 1

   In a large heatproof bowl, add the water and the butter (cut into small pieces).

2. 2

   Add 1 teaspoon of the cake flour (from the amount shown above), and microwave, uncovered, at 600W for about 2-3 minutes.

3. 3

   After the butter mixture comes to a rapid boil, add the remaining cake flour all at once and knead quickly with a spatula.

4. 4

   Microwave at 500W for about 50 seconds and then stir quickly.

5. 5

   Beat the eggs in a separate bowl.

6. 6

   Add the beaten eggs into the choux pastry dough in 3 to 4 batches while checking its consistency.

7. 7

   The dough should slowly drip from the spatula when you scoop it up.

8. 8

   Add all the dough into a piping bag with a 1 cm diameter round piping tip.

9. 9

   If you don't have a piping tip, you can just cut the tip of the piping bag to make a 1 cm diameter.

10. 10

    Pipe out the dough into 12 equal portions, leaving space in between.

11. 11

    If you are using a steam oven, prepare the water for steaming.

12. 12

    Mist some water onto the dough, and bake it at 200C for 27-30 minutes.

13. 13

    Once the choux pastry shells are done baking, leave them in the oven for around 5 minutes.

14. 14

    Slice the choux pastry shells in half, leaving a hinge.

15. 15

    Pipe in the whipped cream and add the strawberries.

* Per serving · 4 servings · Values may vary.