Use the wire whisk to mix all the ingredient together at low speed for 1 minute and then switch to high speed for 6 minutes until you get a fluffy, homogenous mixture.

Use a piping bag with a round nozzle to pipe preferable shapes and sizes onto a parchment paper.

Bake:

• at 230-240oC for 14 minutes (fan oven) for a 11 cm cream puff.
• at 230oC for 7 minutes (fan oven) for a 5 cm cream puff.
• at 230-240oC for 12-13 minutes (deck oven) for a 11 cm cream puff.
• at 230-240oC for 8 minutes (deck oven) for a 5 cm cream puff.

Allow the mini bases to cool down and then they are ready to use or ready to be packaged.