Ingredients
2 ounces butter
3⁄4 cup water
1⁄2 cup flour
2 eggs
1 tablespoon sugar (optional)
DIRECTIONS
Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan (it looks really gross and clumpy at first, but as you keep stirring it fixes itself). Remove from heat and cool 2 minutes.
For a sweet pastry, add the sugar to the beaten eggs. Stir in the eggs, mixing until it look like dough again (this is gross at first too).
Now you have many choices: using a pastry bag or spoon, shape the dough as desired (for puffs: use a spoon or pipe a mound, eclairs: pipe a line, rings: pipe a circle, profiteroles: pipe a mound w/star tip) onto a greased cookie sheet. Keep in mind that it will grow to aprox 3xs its size when done.
Bake at 425 ’til it looks crisp and golden, about 30 mins for half dollar sized puffs. Cut in half, or cut a slit in the side to let the steam escape- if you don’t do this fairly quickly they get soggy inside.
They save for a while in tupperware, unless they’re filled. Fill them with freshly whipped cream that has a touch of powdered sugar and vanilla or almond added in or any other filling of your choice.
Enjoy!
