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Ingredients
- 4 large eggs
- 1 cup water
- 7 Tbsp. butter
- 2 tsp. granulated sugar
- 3/4 cup plus 2 tablespoons all-purpose flour
Details
Preparation
Step 1
Preheat oven to 400. Lightly beat 1 of the eggs.
Combine the water, butter sugar and salt in a 1 1/2 to 2 quart saucepan. Bring to a boil over high heat, stirring occasionally with a wooden spoon until butter melts.
Remove saucepan from heat and add flour all at once. Stir with a wooden spoon until thorough mixed.
Return saucepan to stove and cook over medium high heat, beating constantly and vigorously with wooden spoon until a thin film forms on the bottom of the saucepan or to the wooden spoon but holds together in a mass in the center of the pan, about 1-2 minutes. The batter should have a matte surface and feel dry but slightly buttery.
Remove pan from heat and transfer batter to a medium bowl. Add the 3 unbeaten eggs and mix them into the batter with the wooden spoon. When the batter is smooth, add the lightly beaten egg, a little at a time, stirring to mix after each addition, until the batter is smooth, soft and shiny and sticks to your fingers, pulling up in strings from the bulk of the dough in the bowl. Add only as much beaten eff as needed to achieve this consistency and do not overwork the batter.
Make 6 mounts on a heavy, greased baking sheet, about 1 1/2 inches apart. Use any remaining beaten egg to brush the tops. Bake for 20-30 minutes, using wooden spoon to hold the oven door ajar. The batter will puff up and turn a medium golden brown.
Remove from the oven and cook the baking sheet on a cooling rack. Once cool, remove with a spatula to avoid breaking bottoms. If there's any dough left in the center when you cut the puffs open, remove it and discard.
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