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1
Combine butter, milk, water, salt, and sugar in a small pan and heat until just before boiling.
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2
Add cake flour and use a wooden spatula to knead very well.
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3
As it starts to take shape, continue to knead into a round clump for about a minute.
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4
The dough shouldn't stick to the bottom of the pan, and you'll see a white film at the bottom.
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5
Remove from heat and slowly add beaten eggs.
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6
Knead very well.
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7
It'll get pretty heavy, so hang in there!
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8
As shown in the picture, if you scoop with the spatula and the dough drips down in a triangle shape, this is the best!
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9
*If the dough is too soft or too hard, it won't expand!
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10
Put the dough in an icing bag and use it to create 4 cm round drops on a baking pan with a cooking sheet spread across.
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11
You can also use a spoon to create the rounded shapes.
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12
If you've squeezed the dough with an icing bag, there may be tips on the squeezed dough.
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13
Wet your fingers and flatten the peaks.
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14
Use a spray bottle filled with water to moisten.
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15
Moistening adjusts how they expand.
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16
Bake in a preheated over at 220C (428 F) or 10 minutes, then drop the heat to 170C (about 338 F) and bake for 15 minutes.
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17
Then leave for 5 minutes, take out of the oven, and cool in a rack, etc.
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18
Do not open the oven while baking!!
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19
They'll deflate in an instant!
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20
!
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21
Then slice the top and fill with custard creamand whipped cream, and they're finished.
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22
If you squeeze out the dough in a line, you could make eclairs.
