Mini Cream Puff aka 'Choux Pastry'

I've been wanting to make this puff for quite sometime but most  of the recipes looked way complicated for an amateur like me :-) I found this recipe from the book 'Caldo Recipes 2' sold in a local cake supply store. It looked very easy to make. I used the acoompanying custard recipe as well but will try to make durian custard when it is Durian season time. You can also fill it with whipped cream.

I had to make some adjustment on the baking time and manage to get a better product the at the 2nd try.

Ingredients

A. 50g High Protein Flour
     50g Low Protein Flour   * I used 100g all purpose flour the 2nd time
     pinch of salt
B. 35g Butter
    2 Eggs
    150 ml water

Filling: 80g instant Custard powder
          180ml drinking water
          1 tbsp Condensed milk

1. Add water & butter of (B) into a pot and bring to boil. Remove from heat and add ingredients (A). Use a pair of chopsticks to mix them together.
2. Add in eggs from (B) immediately and beat to form a smooth mixture with a wooden spoon.
3. Put into a piping bag fitted with a 'star' nozzle and pipe onto a tray lined with greaseproof paper.
4. Bake in preheated oven of 180 degree C for 20 mins.
5. Remove puffs and leave to cool. Make a slit at the side of each puff and pipe in filling. Keep chilled & serve.

Fillings: Mix water, instant custard powder and condensed milk together for 2 mins.