In a large heatproof bowl, add the water and the butter (cut into small pieces). Add 1 teaspoon of the cake flour (from the amount shown above), and microwave, uncovered, at 600W for about 2-3 minutes.
After the butter mixture comes to a rapid boil, add the remaining cake flour all at once and knead quickly with a spatula. Microwave at 500W for about 50 seconds and then stir quickly.
Beat the eggs in a separate bowl. Add the beaten eggs into the choux pastry dough in 3 to 4 batches while checking its consistency. The dough should slowly drip from the spatula when you scoop it up.
Add all the dough into a piping bag with a 1 cm diameter round piping tip. If you don't have a piping tip, you can just cut the tip of the piping bag to make a 1 cm diameter.
Pipe out the dough into 12 equal portions, leaving space in between. If you are using a steam oven, prepare the water for steaming.
Mist some water onto the dough, and bake it at 200℃ for 27-30 minutes. Once the choux pastry shells are done baking, leave them in the oven for around 5 minutes.
Slice the choux pastry shells in half, leaving a hinge.
Pipe in the whipped cream and add the strawberries.
Story Behind this Recipe
I've failed trying to make cream puffs so many times. I learned from those mistakes and created this easy, no-fail cream puff recipe. Once you get the hang of it, it's easy to make.
Do not open the oven door right after the choux pastry shells are done baking. Let them sit in the oven for a little while. Never open the oven door while they're baking (they will deflate if you do). If you don't have a spray bottle for misting, use moistened hands to flick water onto the pastry shells. Make sure to bring the water and butter to a boil.