1 egg yolk, mixed with 1 tsp of milk or water (for glaze)
1/2 of pearl sugar if can find or just use regular sugar
Instructions
Set the oven at 400 degrees. Place the oven racks in the lower
third and top third of the oven. Line two baking sheets with
parchment paper
In a medium heavy bottomed saucepan, bring the milk, water,
butter and granulated sugar, and salt to a boil over high heat.
add the flour all at once, lower the heat to medium low and
immediately stir energetically with a wooden spoon. As the
dough comes together, keep stirring vigorously for 1 to 2 min to
dry it; the dough should be smooth and a light film should form
on the bottom of the pan.
Transfer the dough to an electric mixer fitted with the paddle
attachment (wisk or hand mixer). Let the dough sit for one
minute. Add the eggs, one by one, beating or stirring after each
addition, until the dough is thick, smooth, and satiny. If the
dough falls apart midway, don't worry, by the tie the last egg is
added, it will come together again.
Drop the dough in small mounds (about one level tablespoon) or
use a pastry bag and put on to baking sheets. Brush the tops
lightly with the egg glaze, and sprinkle generously with sugar,
pressing gently to adhere. Transfer baking sheets to oven and
bake for 20 to 25 min or untll golden and firm. Cool the puffs on
the baking sheets.
Serving
Suggestions
pastry cream and glaze
Originally Submitted
6/30/2015
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