Add the butter, water, and a pinch of the flour to a bowl and wrap it in cling film. Then heat the mixture up in the microwave until the water boils which should take 3-4 minutes (600 W).
Add the rest of the flour to the bowl all at once and mix it in very quickly with a whisk. Once mixed, heat it in the microwave for 1 minute and mix it with a whisk once again.
Whilst mixing the mixture from Step 2 add the well-beaten eggs a little at a time until the pastry dough is of a consistency where it drops slowly from the whisk.
Line a baking tray with aluminium foil and then with a sheet of parchment paper. Then scoop a spoonful of dough onto the tray to make each cream puff. Spray the cream puffs well with water.
Bake the cream puffs for 30-35 minutes at 190℃. Don't open the oven door for a while even after they've cooked or they may shrivel up.
Once the cream puffs have cooled, fill them with "Vanilla Bean-Packed Custard", Recipe ID: 1107375, and enjoy.
I made a double cream puff by filling it with the custard above and whipped cream.
Story Behind this Recipe
My friends love the cream puffs that this pastry recipe makes. So I uploaded it. http://mutsumi2.cocolog-nifty.com/blog/2009/11/post-3c31.html
For Step 2, make sure to keep stirring the mixture quickly! I think this is the best trick for this recipe. Other than that, make sure to properly spray the pastry with water to make it nice and crispy.