Steps

1. Crack 1 egg into a bowl and lightly beat.
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2. Add 20g granulated sugar and mix immediately. (Key Tip! Mixing sugar right away prevents lumps from forming.)
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3. Add half of the 200ml milk and mix well.
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4. Sift in 20g all-purpose flour and mix well.
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5. Add the remaining milk and mix again.
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6. Cover loosely with plastic wrap, poke one air hole, and microwave on 600W for 2 minutes.
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7. Remove the plastic wrap, whisk well, re-cover with plastic wrap, and microwave on 600W for 1 minute.
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8. Once thickened, mix well again, then strain through a sieve. (Key Tip! Straining creates a very smooth custard.)
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9. Add 3-5 drops vanilla extract and mix well.
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10. Cover the surface tightly with plastic wrap, cool rapidly in an ice bath, and then chill in the refrigerator. (Key Tip! Custard spoils easily, so it's essential to cool it quickly.)
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11. Fill a bowl with ice water and whip 50ml heavy cream until stiff peaks form.
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12. Remove from the ice bath, cover with plastic wrap, and refrigerate until needed.
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13. Crack 1 egg (for choux dough), which has been brought to room temperature, into a bowl and lightly beat.
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14. Add 1 sheet (100g) frozen puff pastry, fully thawed, torn into pieces, to the bowl along with 10g unsalted butter and 1 tbsp water.
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15. Cover loosely with plastic wrap and microwave on 600W for 1 minute.
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16. Remove the plastic wrap, mix by pressing down with a rubber spatula, re-cover with plastic wrap, and microwave on 600W for 30 seconds.
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17. Remove the plastic wrap, mix well again, re-cover with plastic wrap, and microwave on 600W for 20 seconds.
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18. Remove the plastic wrap, mix well, and achieve a soft, smooth dough consistency.
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19. Gradually add the beaten egg mixture (for choux dough) while mixing well after each addition.
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20. Lift the dough with a spatula. Adjust the consistency so that the dough remaining on the spatula forms a smooth inverted triangle. (Key Tip! Add the egg mixture little by little, being careful not to make it too loose. If it's too soft, it won't puff up properly.)
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21. If the dough has become too cold, cover with plastic wrap and microwave on 600W for 15 seconds to warm it to about body temperature.
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22. Fill a piping bag fitted with a 1.2cm round tip with the choux dough.
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23. On a baking sheet lined with parchment paper, pipe out 8 doughs, each about 3cm in diameter.
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24. Wet your finger and flatten the surface of the piped doughs.
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25. Lightly mist the surface with water. (Key Tip! This prevents drying and helps the dough puff up better.)
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26. Bake in a preheated oven at 200℃ (390°F) for 10 minutes.
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27. Without opening the oven door, reduce the temperature to 180℃ (350°F) and bake for another 15-20 minutes. (Key Tip! Be careful not to open the oven door while baking. Bake for at least 15 minutes.)
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28. Once baked, remove from the oven, let cool completely, and ensure it's thoroughly cooled.
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29. Mix the chilled custard cream until smooth, then combine with the whipped heavy cream and transfer to a piping bag.
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30. Cut the cooled choux pastry shells about two-thirds of the way up, pipe the custard cream inside, and they are ready to serve.
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