TINY CHOUX PUFFS

Tiny Choux Puffs image

Yield Makes 90 (1/2-inch) profiteroles

Number Of Ingredients 6

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1/2 cup water
1/2 stick (1/4 cup) unsalted butter, cut into small pieces
1/4 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
Special equipment: a pastry bag with 3/8-inch plain tip

Steps:

Bring water to a boil with butter and salt in a 2-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
Remove pan from heat and add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth.
Preheat oven to 425°F.
Transfer dough to pastry bag and pipe mounds, 1/3 inch in diameter, about 1/2 inch apart on 2 greased large baking sheets. Gently flatten tips of mounds with a fingertip dipped in water. Bake, 1 sheet at a time, in middle of oven until golden brown and cooked through, 12 to 15 minutes.