INGREDIENTS
°250g water
°80g butter
°1 C. salt
°125g flour
°3 or 4 eggs depending on the absorption of the flour
PREPERATION
Boiling water / butter in saucepan. Add the flour and salt, mixing vigorously until you get a ball of dough. Return the pan to low heat to dry the paste. Stir constantly until a thin film begins to form on the sides of the pan (this takes about a minute), remove the dough from the heat.
Start incorporating the eggs one by one, working the dough until the egg is completely absorbed. For the last egg, whisk it in a bowl and gradually add more until the dough takes the shape of a duck's beak when lifted with a spoon.
Place the dough in a pastry bag, pipe it on a baking sheet lined with baking paper and brush it with egg yolk (sprinkle with granulated sugar ).
Bake for 30 minutes in an oven preheated to 180°C, avoiding opening it during cooking to prevent the puffs from falling.
Serve the puffs stuffed with pastry cream, sprinkled with icing sugar or glazed with chocolate.
Enjoy !
