About 25 Puffs
From The Sweet Life in Paris (Broadway Books)
Shaping the mounds of dough is easiest to do with a pastry bag, although you can use two spoons or a spring-loaded ice cream scoop.
1 cup (250ml) water
1/2 teaspoon salt
2 teaspoons sugar
6 tablespoons (90g) unsalted butter, cut into small chunks
1 cup (135g) flour
4 large eggs, at room temperature
1. Preheat the oven to 425 degrees (220 C.) Line a baking sheet with parchment paper or a silicone baking mat.
2. Heat the water, salt, sugar, and butter in a small saucepan, stirring, until the butter is melted. Remove from heat and dump all the flour in at once. Stir rapidly until the mixture is smooth and pulls away from the sides of the pan.
3. Allow dough to cool for two minutes, then briskly beat in the eggs, one at a time, until smooth and shiny.
4. Using two spoons, scoop up a mound of dough with one spoon roughly the size of an unshelled walnut, and scrape it off with the other spoon onto the baking sheet.
5. Place the mounds evenly-spaced apart on the baking sheet. Brush the top of each mound with some of the egg glaze then press coarse sugar crystals over the top and sides of each mound. Use a lot. Once the puffs expand rise, you’ll appreciate the extra effort (and sugar.)
6. Bake the cream puffs for 35 minutes, or until puffed and well-browned.
(If you want to make them crispier, you can poke a hole in the side with a knife or toothpick after you take them out of the oven to let the steam escape.)
The puffs are best eaten the same day they’re made. Once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.