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1
Preheat the oven to 425F (220C).
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2
Line a baking sheet with parchment paper or a silicone baking mat.
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3
In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat, stirring gently to encourage the butter to melt.
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4
As soon as the mixture begins to boil, add the flour all at once and stir rapidly with a spatula until the mixture forms a thick paste and pulls away from the sides of the pan.
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5
Remove from the heat.
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6
Wait for 2 minutes, stirring the paste a couple of times to cool it slightly, then vigorously beat in the eggs one at a time, making sure each one is completely incorporated before adding the next.
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7
(I do this by hand, but some folks prefer to use a stand mixer fitted with the paddle attachment.)
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8
Using a pastry bag fitted with a plain 1/2-inch (1-cm) tip, pipe the choux paste into mounds 1 1/2 inches (4 cm) high on the prepared baking sheet, spacing them 3 inches (8 cm) apart.
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9
Or, use 2 teaspoons to drop the paste into mounds.
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10
If you want puffs with a shiny glaze, in a small bowl, whisk together the egg yolk and milk and brush the tops of the puffs without letting the glaze drip down the sides, which will inhibit rising.
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11
Bake until the puffs are golden brown on the tops and sides, 25 to 30 minutes.
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12
Turn off the oven and let them rest in the oven for 5 minutes.
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13
Remove from the oven and poke each puff in the side with a paring knife so that it releases its steam.
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14
Let cool completely.
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15
Pate a choux puffs can be stored at room temperature for several hours.
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16
I prefer not to freeze them because there is a noticeable difference in quality between fresh and frozen puffs, but if you have leftovers, you can freeze them for up to 1 month and recrisp them in a low oven before serving.
