Ingredients

- シューパフス・Choux Puffs -

50g butter
150mL water
65g sifted plain flour
2 beaten eggs

- クリム・Cream -

2 egg yolks
1/2 cup sugar [i found it pretty sweet though. feel free to lessen the sugar if you don't like it too sweet]
2 Tbsps sifted plain flour
1 cup warm milk
1 Tbsp melted butter

Method

- シューパフス・Choux Puffs -

Melt the butter in a pan. Add water to pan and bring to a boil.
Add the flour immediately and beat till mixture leaves the sides of pan.
Cool the mixture, then add the eggs a little at a time, beating well.
Put the mixture into a piping bag and pipe small mounds onto greased baking sheet.
Bake in preheated over (220C) for 10 minutes, then lower heat to 190C and bake for a further 20-25 minutes until golden brown.
Cool puffs make slits on the sides of each puff.

- クリム・Cream -

Mix egg yolks and sugar in a pan.
Add flour and mix well.
Add warm milk gradually and stir till combined.
Put pan on low heat and stir till smooth and thickened.
Take pan off heat and add melted butter. Stir well.
Cool cream and put into piping bag. Pipe cream into choux puffs.
(Option) Dust icing sugar on cream puffs before serving.

some notes:
i didn't really wanna dig (and mess up the kitchen) for the piping bags so i just used the normal plastic sandwich bags. tuck one pointed edge into a cup and roll the edges on the outside of the cup to help fill up the 'piping bag' easier.
remember to butter the baking sheet well as it does stick. learnt this the hard way.
i found it better when i chilled the puffs. especially on a hot summer day. ahhh~

anyhoo, i'm gonna go try castella カステラ　next!