Profiterole Dough

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   In a medium saucepan over medium-high heat, combine 1 cup water, the butter and salt.

3. 3

   Heat until the butter has melted and the water is boiling.

4. 4

   Add the flour and cook, stirring constantly with a wooden spoon, until the mixture thickens up and begins to create a dough ball in the center of the pan and the dough is completely pulling away from the sides of the pan, about 2 minutes.

5. 5

   Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

6. 6

   On low speed, add the eggs one at a time, scraping the bowl well after each addition and beating until the bowl feels cool (the mixture should be very smooth and silky).

7. 7

   Transfer the dough to a re-sealable plastic bag and cut about 1/2-inch off one corner.

8. 8

   Using this as a piping bag, pipe the mixture into the desired shapes on a parchment-lined baking sheet.

9. 9

   Bake until golden brown and puffed, about 40 minutes.

10. 10

    Cook's Note: These pastries can be made a day or two ahead of time and kept in an airtight container at room temperature.

11. 11

    If they feel soggy when you take them out, pop them into a 400 degree F oven for a couple of minutes until they crisp up again.

12. 12

    Allow them to cool before filling.

* Per serving · 4 servings · Values may vary.