Combine the [A] ingredients in a large steel bowl. Slice the butter thinly so that it melts easily. Heat on medium heat until it starts to simmer in the middle, then reduce to low heat. Add the cake flour.
Use a rubber (or wooden) spatula to quickly stir the flour until the liquid is absorbed. Remove from heat once the batter forms a dough, and a thin film forms at the bottom of the bowl.
Briskly whisk in 1/2 the amount of eggs (1 egg's worth) . It's best to use a whisk for this step.
Switch to a rubber spatula, and mix in the remaining egg, a little at a time.
When the batter slowly drizzles off the spatula, creating a thin film, then it is ready. If 2 eggs are not enough, add a little more.
Fill a piping bag with the batter (with a 1-cm round tip), then pipe out 3-cm circles. Wet the tip of your finger to press the peaks down to round the tops.
Spritz with water, then bake in a preheated oven at 190℃ for 30 minutes. Let cool in oven after baking. They're ready!
Serve them with your favorite filling. I filled mine with chocolate banana custard.
There are 3 key points to making cream puffs: 1. Prepare the batter quickly, and bake in the oven before it cools. 2. Do not open the oven door once they go in. 3. Keep the baked cream puffs in the oven until they cool.
Story Behind this Recipe
Fluffy with a touch of crispiness. I came up with this recipe for my favorite type of cream puff.
Typically, this batter is made in a pot, but I prefer to use a large, deep bowl, since it's easier without edges. I previously used a microwave to prepare the batter, but I revised the recipe since there was a risk that the batter would cool while waiting for the oven to preheat. If the batter cools before baking, it will not rise well. If you are aiming for a fluffy texture, use water only, and no milk. If you prefer a crisp texture, use milk only.