Makes about 16 small puffs -OR- 8 large
1/4 cup butter
1/2 cup water
1/8 teaspoon salt (not coarse or sea salt)
1/2 cup all-purpose flour
2 eggs
Line 1 to 2 baking sheets with a silicone baking mat or with parchment paper. Preheat oven to 375°F.
In a saucepan over medium heat, heat butter, water, and salt until it begins to boil. Remove from heat.
Add flour all at once. With a wooden spoon, quickly stir until mixture forms a smooth ball and pulls away from the side of the pan.
Add eggs to flour mixture, one at a time, beating well after each egg. Beat until smooth. Allow the mixture to cool slightly.
Using a small 1 1/2-inch diameter -or- 1 tablespoon capacity scoop, scoop the dough onto baking sheet, dipping the scoop in room temperature water between each scoop.
Evenly space the placement of each scoop allowing sufficient room between each. Bake 35 minutes.
Remove from oven; cut slit into each puff and return to oven for another 10 minutes. Turn off the oven and allow puffs to dry in the oven for another 10 minutes.
When completely cool, slice the top off of each and fill with your favorite pastry cream. Top with a chocolate glaze.
Store in the refrigerater in an airtight container or covered well with plastic wrap.
Makes 1/2 cup
1 square (or 1 ounce) of semisweet chocolate
1 tablespoon butter
1/2 cup confectioner’s sugar, sifted
1 1/2 tablespoons milk (not nonfat), room temperature
In a medium-sized, microwaveable bowl melt the chocolate and butter. Stir to combine until smooth. Add the sugar and milk and beat vigorously until smooth.
Drizzle on puffs and warm as needed to easily apply.