Ingredients
½cupwater
4tbspunsalted butter
pinch salt
½cupall purpose flour,unbleached
2large eggs
Preparation
Preheat the oven to 375 degrees F.
Line a large baking sheet with parchment.
Combine the water, butter, and salt in a 1-quart saucepan over medium heat and cook until the butter melts and the water boils.
Immediately remove the pan from the heat and add the flour all at once.
Beat vigorously with a wooden spoon to blend the mixture into a dough.
Cook the dough, over medium heat, stirring constantly, until the water evaporates and the dough forms a thick mass that pulls away from the sides of the pan.
Remove the pan from the heat and cool 5 minutes.
Add 2 tablespoons of beaten egg to the dough and beat vigorously.
Add the remaining egg, 2 tablespoons at a time, beating until it is incorporated.
Place the dough in a pastry bag fitted with a star or plain tip and pipe small (5-inch diameter) dots onto the prepared baking sheet about 1 inch apart.
Pull up on the dots while piping them out so they have a whimsical tip in the center.
Bake the puffs for 15 to 20 minutes, until crisp and golden brown.
Turn off the oven.
Prick each puff with a skewer to release the steam and let dry in the oven 5 to 10 minutes.
Store the puffs in an airtight container for up to 24 hours.
The puffs can be frozen.
To recrisp the puffs, reheat (or thaw and reheat) on a baking sheet in a 350-degree oven for about 5 minutes.
