Make the choux pastry into 24 small cream puffs, baking about 30 minutes.
Fill with the cream or custard and pile on a serving dish.
Pour over the hot sauce and serve at once thick batters containing baking powder should be beaten only enough to make a smooth mixture.
Too much beating makes them tough.
Add the rest of the liquid.
Cook as described for the various kinds of batters.
Put eggs, flour and milk in the blender goblet in that order, and mix for one minute.