Makes 28 puffs
113 grams (1 stick) butter - cubed
1/2 teaspoon salt
1 teaspoon sugar
150 grams (1-1/4cup) flour
4 large eggs
1. Preheat the oven to 375 degrees.
2. In a pot, heat water at medium heat. Add butter and melt together. Add salt, sugar, and flour. Mix together with a wooden spoon, stirring constantly till film forms on the bottom of the pot. Cook for 2 or 3 minutes. Let cool for about 3 minutes before adding eggs.
3. Add eggs, one at a time mixing well. Have dough come together before adding each egg. The dough will be sticky, not slick, and will hold a stiff peak.
4. Pipe into 1.5 inches circles. With a wet finger, press down the peak or else it'll burn. Brush with egg wash.
5. Bake for 25-30 minutes
Adapted from The Perfect Cream Pastry
For 24 1-1/2-inch profiteroles or 10 éclairs
2 large eggs plus 1 large white
70 grams (5 tablespoons) unsalted butter, cut into pieces
90 grams (6 tablespoons) water
xx grams (2 tablespoons) whole milk
1-1/2 teaspoons sugar
1/4 teaspoon table salt
63 grams (1/2 cup) all-purpose flour, sifted
63 grams (1/2 cup) all-purpose flour, sifted
For 48 1-1/2-inch profiteroles or 20 éclairs
4 large eggs plus 2 large whites or 250 ml of beaten eggs, reserve the exces for a different purpose
140 grams (10 tablespoons) unsalted butter, cut into pieces
180 grams (12 tablespoons) water
35 grams (4 tablespoons) whole milk
3 teaspoons sugar
1/2 teaspoon table salt
125 grams (1 cup) all-purpose flour, sifted
125 grams (1 cup) all-purpose flour, sifted
From "100 Techniques, Master a Lifetime of Cooking Skills, From Basic to Bucket List", America's Test Kitchen, page 400.
Instructions
Preheat the oven to 425 degrees and adjust the oven rack to the middle position.
Cover a baking sheet with parchment paper and set aside.
Beat eggs in a measuring cup and set aside.
Add butter, water, milk, sugar, and salt to a medium saucepan over medium heat and bring to a boil. When butter is fully melted, remove from the heat and stir in flour and combine with a spatula until the mixture clears the sides of the pan.
Return to heat and cook stirring constantly for about 3 minutes until the mixture is shiny and has a wet-sand appearance and reaches an internal temperature of 175 to 180 degrees.
Transfer mixture to the food processor and cool it slightly by processing it for about 10 seconds with the feed tube open.
Add the beaten eggs in a stream while the food processor is running. Scrape the sides of the bowl and process for 30 seconds more until a smooth paste forms.
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