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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
Heat the water, sugar, salt, and butter in a small saucepan, stirring, until the butter is melted.
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4
Remove from the heat and dump in the flour all at once.
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5
Stir briskly until the mixture is smooth and pulls away from the sides of the pan.
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6
Allow the dough to cool for 2 minutes, then briskly beat in the eggs, one at a time, until smooth and shiny.
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7
Using two spoons, scoop up a mound of dough roughly the size of an unshelled walnut with one spoon and scrape it off with the other spoon onto the baking sheet (or you can use a pastry bag or spring-loaded ice cream scoop).
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8
Place the mounds, evenly spaced, on the baking sheet.
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9
Lightly beat the egg yolk and milk together and brush the top of each mound with some of the egg yolk glaze.
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10
Bake the cream puffs for 30 minutes, or until puffed and well browned.
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11
Turn off the oven and leave them in for another 5 minutes.
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12
The cream puffs are best eaten the same day theyre made.
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13
Once cooled, they can be frozen in a zip-top freezer bag for up to 1 month.
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14
Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven until crisp again.
