Recipe for Cream Puffs

Powdered sugar for the puff pastry: 55g; Butter: 80g (softened beforehand); Cake flour: 100g. Place the powdered sugar and butter in the mixing bowl and cook for 15 seconds at speed 4. Add the cake flour and cook for 30 seconds at speed 3-5. Remove from the bowl, shape into a cylinder, and refrigerate until ready to use. For the choux pastry, follow the recipe provided with the machine. Replace 150g of water with 170g of milk, reducing the sugar to 5g. Keep everything else the same. (Choose medium to large eggs, around 60g, for the 3 eggs in the recipe.) Pipe the pastry into circles and top with a piece of puff pastry.

Bake at 220 degrees Celsius (425 degrees Fahrenheit) for 10 minutes, or at 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes, depending on your oven's heat. Keep a close eye on them; after baking, don't remove them immediately. Leave them in the oven with the lid slightly ajar for 5 minutes.