Homemade cream puffs

Add all the ingredients except for flour and eggs into the pot and bring to a boil.

Turn off the heat and pour in the flour, then mix evenly.

Mix until there is no dry powder.

Crack 2 eggs into a bowl in advance (add more egg liquid according to the amount of dough needed).

Then beat the eggs.

Gradually add the beaten eggs into the pan in batches, stirring evenly, until when lifted, they form an inverted triangle shape (the size of the eggs may vary, so there may be a little leftover).

Pour the batter into the piping bag.

It's my first time making cream puffs, and the piping is so-so. Preheat the oven for 5 to 10 minutes, then put it on the middle-lower rack and bake at 180°C for the top heat and 170°C for the bottom heat for 28 to 30 minutes.

Tried making cream puffs for the first time, the result was pretty good, with a crispy texture and strong milky flavor (didn't put in the filling because my family doesn't like it).