Put cake flour in a plastic bag and shake. This the same as sifting it.
Combine butter, salt, water in a pan and heat on medium. When the butter has melted completely, take the pan off the heat and add Step 1 in one go. Mix well with a wooden spatula.
When the mixture clumps like the photo, put it over heat once again.
When a thin layer forms on the bottom of the pan, take it off from the heat and transfer the mixture into a bowl. It might be different depending on the heat, but there would be a layer forming after about a minute.
Break an egg in another bowl and whisk. Then add the egg to Step 4.
Break the second egg and whisk. Add half of the egg to Step 5 and mix well. Then, add the rest of the egg and mix.
Be careful when adding the third egg. Continue to "add a little and mix" a few times and mix until the batter resembles the photo. When you scoop it with a spatula, it should take a while (for about 3 seconds) to fall and the mixture remaining on the spatula forms a triangle. Do this carefully.
There was this amount of egg left this time. Preheat the oven to 170℃.
Put Step 7 in a pastry bag and squeeze the dough on a baking sheet lined with parchment paper. Pipe each to about 3 cm in diameter with space in between. The trick is to not draw a circle while squeezing... but to keep your hands still and squeeze it out!
Wet a spoon and press down on the pointed ends. Spray water on top (to prevent drying)
If you want to make a big puff, lift your hands slowly while squeezing the dough out and make the dough into a mountain. Pipe it to about 5 cm in diameter.
Bake at 170℃ for about 30 minutes. The dough would start to rise, but do not open the oven! If the oven temperature drops, the dough would not inflate. Wait until they have a nice color!
Done! The picture are small ones from Step 9 and big ones are from Step 20. Chill on a rack.
Squeeze cream into the cream puff shells. You could also make a horizontal cut too. Sprinkle powdered sugar to your liking.
Story Behind this Recipe
I failed many times at making cream puffs. So from those experiences, I wanted to make a no-fail cream puff recipe!! If you are going to make it, you want to succeed, right?
Be careful when adding the egg at Step 7! The amount of egg depends on the amount of moisture evaporating from the dough at Step 4. If you want to add flavor to the dough, reduce 110 ml water to 60 ml water + 50 ml milk.