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1
In a large heatproof bowl, add the water and the butter (cut into small pieces).
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2
Add 1 teaspoon of the cake flour (from the amount shown above), and microwave, uncovered, at 600W for about 2-3 minutes.
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3
After the butter mixture comes to a rapid boil, add the remaining cake flour all at once and knead quickly with a spatula.
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4
Microwave at 500W for about 50 seconds and then stir quickly.
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5
Beat the eggs in a separate bowl.
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6
Add the beaten eggs into the choux pastry dough in 3 to 4 batches while checking its consistency.
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7
The dough should slowly drip from the spatula when you scoop it up.
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8
Add all the dough into a piping bag with a 1 cm diameter round piping tip.
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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.
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10
Pipe out the dough into 12 equal portions, leaving space in between.
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11
If you are using a steam oven, prepare the water for steaming.
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12
Mist some water onto the dough, and bake it at 200C for 27-30 minutes.
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13
Once the choux pastry shells are done baking, leave them in the oven for around 5 minutes.
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14
Slice the choux pastry shells in half, leaving a hinge.
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15
Pipe in the whipped cream and add the strawberries.
