So, I decided to make my own cream puff which calls for 4 main ingredients: water, flour, eggs and butter. This is my third try. First and second tries were total disasters ... all puffs were burnt like charcoal. Well, I learnt an important lesson here, never trust the oven's temperature setting. It may not be accurate! It's important that you have a thermometer to tell you the exact temperature and it's not very expensive to buy one. This is a thermometer used for baking (not the one that you hang on the wall).
It's amazing to watch the dough puffs up like a 'ping-pong' ball. Make sure you don't open the oven door at this crucial time, otherwise your cream puffs will become flat. For the filling, I always go for pastry/custard cream instead of whipped cream as it tastes much better.
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