The Method for Japanese Cream Puff

• In a medium saucepan, combine the 3 tablespoons of butter, 2 teaspoons of sugar, and 1/2 cup of water. Heat over medium heat until the butter melts completely.
• Once the butter has melted, remove the saucepan from heat and add 1/2 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
• Allow the dough to cool for a few minutes. Then, add the 2 small eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry into a pastry bag fitted with a round tip. Pipe small mounds (about 1.5 inches wide) onto the prepared baking sheet, leaving space between each mound.
• Bake the choux pastry in the preheated oven for about 20-25 minutes, or until they are puffed and golden brown. Avoid opening the oven door during baking, as this can cause them to deflate.
• In a medium saucepan, combine 1 cup of milk and 1/4 cup of caster sugar. Heat until warm. In a separate bowl, whisk together 2 egg yolks and 2 tablespoons of all-purpose flour. Gradually pour the warm milk mixture into the yolk mixture, whisking continuously.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. Remove from heat and stir in 1 tablespoon of butter. Allow it to cool before transferring to a piping bag.
• Once the cream puffs have cooled, use a sharp knife to make a small slit in the side of each puff. Pipe the cooled cream into each puff until they are full.