PROFITEROLES

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Yield makes 30 cream puffs

Number Of Ingredients 8

1 cup (250 ml) water
2 teaspoons sugar
1/2 teaspoon salt
6 tablespoons (85 g) unsalted butter, cut into small chunks
1 cup (140 g) flour
4 large eggs, at room temperature
1 egg yolk
1 teaspoon milk

Steps:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
Heat the water, sugar, salt, and butter in a small saucepan, stirring, until the butter is melted. Remove from the heat and dump in the flour all at once. Stir briskly until the mixture is smooth and pulls away from the sides of the pan.
Allow the dough to cool for 2 minutes, then briskly beat in the eggs, one at a time, until smooth and shiny.
Using two spoons, scoop up a mound of dough roughly the size of an unshelled walnut with one spoon and scrape it off with the other spoon onto the baking sheet (or you can use a pastry bag or spring-loaded ice cream scoop). Place the mounds, evenly spaced, on the baking sheet. Lightly beat the egg yolk and milk together and brush the top of each mound with some of the egg yolk glaze.
Bake the cream puffs for 30 minutes, or until puffed and well browned. Turn off the oven and leave them in for another 5 minutes.
Storage
The cream 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 1 month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven until crisp again.