Turn down the heat and pour in Aashirvaad Chakki Khapli Atta all at once. Start stirring immediately using a wooden spoon or firm spatula.

Make sure to stir until the flour is fully absorbed and a smooth dough forms, with no visible dry flour.

Now, leave the pan on medium or low heat and keep stirring. The dough must have detached from the pan walls and formed a round ball.

There may be a layer of film forming at the bottom of the pan, which is very important because that’s how flour absorbs water.

Move the cooked dough into a mixing bowl and let it cool to a warm temperature. 

This ensures that the eggs won't cook when added to it. Stir the dough intermittently while cooling.

Beaten eggs should be added slowly into the warm dough, mixing well after each addition.

Do not mix all the eggs at once; the amount depends on the type of flour and moisture present in the mix. Stop mixing when the dough is made smooth, shiny and thick.

During this stage, vanilla flavouring may be added to sweet pastries.

Transfer the finished dough into a piping bag fitted with a plain round nozzle.

Line a baking tray with parchment paper. Pipe small rounds approximately 3–4 cm wide, leaving enough space between each one for expansion.

If the tops have sharp peaks, lightly smooth them with a damp fingertip.

Turn your oven on to 200 degrees Celsius. Start baking the choux for about 15 minutes, after which lower the temperature to 180 degrees Celsius until they turn golden brown and firm.

Refrain from opening the oven while baking the choux. Letting steam out of the oven will certainly ruin the rising process.

Once the choux has reached the right firmness and golden brown colour, switch off the oven and keep it a bit open.

Leave the choux in the oven to dry for several minutes. This is crucial to removing the majority of moisture from the fillings so the choux do not collapse.

Once they are cooled down, use a toothpick to poke a small hole at the bottom of each puff and fill it with vanilla pastry cream, cream, or another cream you like. 

Fill and serve immediately to ensure the safest consumption of fresh choux.