Recipe for Cream Puffs

Puff Pastry: Combine 50g butter, 30-35g sugar, and 60g all-purpose flour. Divide into 3g portions, flatten on parchment paper, and freeze. Choux Pastry: Combine 100g milk, 50g butter, 1g salt, 5g sugar, 50-55g all-purpose flour, 2-3 eggs, 100g filling, and 6g cream. For the choux pastry, bring milk, butter, sugar, and salt to a boil, then turn off the heat. Add all-purpose flour and stir until smooth. Simmer over low heat for about two minutes until thickened and gelatinized. Gradually add the eggs in three batches, stirring until the batter forms a triangular shape that doesn't immediately fall down when lifted, and the edges are smooth. Transfer to a piping bag and pipe vertically into choux pastry shapes. Cover with puff pastry. Preheat oven to 210°C (top heat) and 200°C (bottom heat). Bake for 12 minutes, then reduce to 180°C (top heat) and 160°C (bottom heat) and bake for another 5-10 minutes.