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Sift the 60g soft flour (cake flour).
Mix 2 eggs and leave at room temperature.
Boil 100ml water, 40g butter, and 2g salt for 15 seconds after melting.
Turn off the gas, add sifted flour, and mix quickly.
Turn on the gas again and stir-fry for about 2 minutes.
Spread out the dough and let it cool.
Divide the room temperature egg water into 3 to 4 parts.
Add egg water while looking at the dough concentration until a long V shape is made.
Put the dough in a piping bag and pipe onto baking parchment.
Arrange the shapes with wet hands.
Preheat oven to 200 degrees for 10 minutes.
Bake at 200 degrees for 10 minutes, then at 180 degrees for 20 minutes, then at 160 degrees for 10 minutes.
Do not open the oven door while baking.
Mix 2 yolks and 40g sugar until light yellow.
Add 20g soft flour (cake flour) and mix.
Heat 200ml milk on low heat until slightly bubbling.
Turn off the gas, combine the milk with the yolk mixture.
Move the mixture back to the pot, adjust to medium heat, and stir constantly until thick.
Remove from heat when bubbles appear.
Put the custard cream in a bowl, wrap it, and allow to cool completely in the refrigerator.
Whip 150 ml whipped cream with 15g sugar for about 5 minutes.
Combine the whipped cream with the custard cream.
Drill a hole in the baked cream puffs with chopsticks.
Fill the cream puffs with the custard cream.