Tiny Choux Puffs

1. 1

   Bring water to a boil with butter and salt in a 2-quart heavy saucepan over high heat, then reduce heat to moderate.

2. 2

   Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.

3. 3

   Remove pan from heat and add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth.

4. 4

   Preheat oven to 425F.

5. 5

   Transfer dough to pastry bag and pipe mounds, 1/3 inch in diameter, about 1/2 inch apart on 2 greased large baking sheets.

6. 6

   Gently flatten tips of mounds with a fingertip dipped in water.

7. 7

   Bake, 1 sheet at a time, in middle of oven until golden brown and cooked through, 12 to 15 minutes.

No additional tips available.