Stepwise Method:

• Step 1: Prepare the Choux Pastry - Preheat your oven to 200°C (400°F). In a saucepan, combine the 22g of all-purpose flour, 22g of softened unsalted butter, and 85g of milk. Cook over medium heat, stirring constantly until the mixture forms a ball and pulls away from the sides of the pan. This should take about 2-3 minutes.
• Step 2: Add Eggs - Remove the mixture from the heat and allow it to cool for a few minutes. Gradually add the beaten eggs, mixing well after each addition until the dough is smooth and glossy. The consistency should be thick but pipable.
• Step 3: Pipe the Choux Puffs - Transfer the choux pastry dough into a piping bag fitted with a round tip. Pipe small mounds onto a baking sheet lined with parchment paper, spacing them about an inch apart.
• Step 4: Bake the Pastry - Bake in the preheated oven for about 20-25 minutes, or until they are puffed up and golden brown. Do not open the oven door during baking, as this can cause the pastries to deflate.
• Step 5: Make the Cream Filling - While the choux puffs are baking, prepare the cream filling. In a bowl, beat the heavy whipping cream until soft peaks form. Gradually add the 20g of powdered sugar and continue beating until firm peaks form.
• Step 6: Fill the Choux Pastry - Once the choux puffs are completely cool, use a small knife to make a slit in the side of each puff or use a piping bag to fill them directly. Gently fill each puff with the whipped cream mixture.
• Step 7: Dust with Powdered Sugar - Finally, dust the filled choux pastries with a little powdered sugar for a beautiful finish. Serve immediately or store in the refrigerator until ready to serve.