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1
Position rack in center of oven.
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2
Preheat oven to 425 degrees.
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3
Cut a piece of parchment paper to fit a non-air-cushioned baking sheet.
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4
Lightly butter the baking sheet and cover with the paper.
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5
Fit a pastry bag with 1-inch tip.
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6
In a 2-quart saucepan, bring water, salt and butter just to a boil so that butter melts.
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7
Remove from heat.
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8
Add the flour all at once and beat vigorously with a wooden spoon just until blended.
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9
Return pan to stove and continue to beat over low heat until the mixture is smooth, shiny and pulls away from sides of pan, about 30 seconds.
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10
Remove from heat.
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11
Beat in eggs, one at a time.
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12
Make sure each is fully incorporated.
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13
The finished dough will look shiny.
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14
To fill the pastry bag, fold top third of the bag down over your hand and scrape the dough into the bag with a spatula.
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15
When two-thirds full, twirl the top of the bag until all the air is out.
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16
Continue to twirl the bag and apply pressure with one hand, using your other hand to steady the tip.
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17
Gently squeeze dough onto the baking sheet to form 13 1 1/2-inch mounds.
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18
Bake for 20 minutes.
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19
Remove from oven.
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20
Slit puffs on either side about halfway through with the tip of a sharp knife.
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21
Return puffs to oven for 15 minutes.
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22
Remove to cooling rack.
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23
When cool, split in half from side to side.
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24
The puffs should be light and browned.
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25
If there is any wet dough, pull it out with fingers.
