Pour in flour, stir until evenly distributed, then turn off the heat.
Paddle the dough with a mixer until the dough is cold, then add 2 eggs and stir until evenly distributed.
Put into a piping bag, and pipe the choux dough on a baking sheet that has been lined with parchment paper or has been buttered and sprinkled with flour.
Bake the choux at 190â°C with top and bottom heat, for about 25 to 30 minutes until cooked.
To make the filling, mix all the ingredients until well blended, then cook over low heat while stirring constantly.
Cook until boiling and thick, remove and set aside.
Make a hole in the Choux and fill it with Cheese Taro Filling.
