Ingredients
1 cup water
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
1 cup all-purpose flour, (spooned and leveled)
4 large eggs
Preparation
Preheat oven to 425 degrees. Line 2 rimmed baking sheets with parchment. In a small saucepan, bring water, butter, and sugar to a boil over high.
Immediately remove from heat. With a wooden spoon, stir in all-purpose flour. Continue to stir until mixture pulls away from sides of pan, about 2 minutes. Let cool 2 minutes.
Add eggs one at a time, mixing after each addition until batter comes together. Transfer batter to a large zip-top bag; twist and squeeze bag so batter is in one corner. With scissors, snip a 1/2-inch opening in corner (or use a pastry bag with a 1/2-inch round plain tip).
Pipe batter into desired size mounds, 1 inch apart, onto sheets. With a wet finger, smooth pointy tops. Bake 10 minutes. Reduce oven temperature to 350 degrees and bake until puffs are golden brown and feel light and hollow inside, 20 to 30 minutes. Let cool on sheets on wire racks.
