Add the water and small pieces of butter into a heatproof dish, and microwave for 4 minutes at 600W.
When Step 1 starts to bubble (if it's not bubbling, microwave for longer), add the cake flour, and knead with a spatula until no longer floury.
Microwave Step 2 for 40 seconds at 600W.
Add 1 beaten egg first, and mix well. Add the remaining egg little by little while checking the thickness of the mixture.
When you scoop 1/2 of the mixture with the spatula and tilt, it should stay for 5 seconds, then drop. Adjust the consistency so it is like that.
Transfer the batter into an icing bag, and squeeze out into 10 portions. Spray water on the surface with a sprayer, and smooth out the tips with a finger.
Bake in the oven preheated to 190℃ for about 35 minutes. Adjust the temperature and time depending on the oven.
When they're lightly browned and crispy, it's done.
Please serve with custard cream. Refer to the recipe "Easy Custard Cream In a Microwave" Recipe ID: 1981160.
Story Behind this Recipe
I made easy cream puff shells in a microwave.
If the batter is too soft it won't rise, so when it becomes the thickness of Step 5, stop adding the remaining egg. Do not open the oven while baking during Step 7! If cold air gets in, the shells will deflate.