Profiteroles, cream puffs.
Whatever, whatever.
Pastries stuffed with cream, who cares what they're called?
Makes enough for 24 profiteroles or cream puffs
2 large eggs plus 1 large egg white
5 tablespoons unsalted butter, cut into 10 pieces
2 tablespoons whole milk
6 tablespoons water
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/2 cup unbleached all-purpose flour, sifted
Beat the eggs and egg white in a measuring cup or small bowl; you should have 1/2 cup (discard the excess). Set aside.
Bring the butter, milk, water, sugar, and salt to a boil in a small saucepan over medium heat. When the mixture reaches a full boil (the butter should be fully melted), immediately remove the saucepan from the heat and stir in the flour until combined and the mixture clears the sides of the pan. Return the saucepan to low heat and cook, stirring constantly, until the mixture is slightly shiny and looks like wet sand, about 3 minutes.
Immediately transfer the mixture to a food processor and process with the feed tube open for 10 seconds to cool slightly. With the machine running, gradually add the eggs. When all the eggs have been added, scrape down the sides of the bowl, then process for 30 seconds until a smooth, thick, sticky paste forms. Transfer the paste to a pastry bag fitted with a 1/2 inch plain tip.
(If not using immediately, transfer the paste to a medium bowl, press a sheet of plastic wrap directly on the surface, and store at room temperature for up to 2 hours.)
Adjust an oven rack to the middle position and heat the oven to 425 degrees. Spray a large (18 by 12-inch) baking sheet with nonstick cooking spray and line with parchment paper; set the pan aside.
Twist the top of the bag and pipe the paste into 1 1/4- to 1 1/2-inch mounds on the prepared baking sheet, spacing them about 1 to 1 1/4 inches apart. Use the back of a teaspoon dipped in a bowl of cold water to even out the shape and smooth the surface of the piped mounds.
Bake 15 minutes (do not open the oven door), then reduce the oven temperature to 375 degrees and continue to bake until golden brown and fairly firm (the puffs and éclairs should not be soft and squishy), 8 to 10 minutes longer.
Remove the baking sheet from the oven. Cut a 3/4-inch slit into the side of each puff and return to the oven, turn off the oven, and prop the oven door open with the handle of a wooden spoon. Dry the puffs oven until the centers are just moist (not wet) and the puffs are crisp, about 45 minutes.
Transfer the puffs to a wire rack to cool completely.
I fill these with a stiffly whipped Chantilly Cream and top with powdered sugar and then eat them all before my husband gets home, but if you want to fill them with pastry cream or top with chocolate ganache, go to browneyedbaker, where this pate a choux pastry dough recipe was adapted from.
(The cooled puffs can be stored at room temperature for up to 24 hours or frozen in a zipper-lock plastic bag for up to 1 month. Before serving, crisp room-temperature puffs in a 300-degree oven 5 to 8 minutes; crisp frozen puffs/éclairs 8 to 10 minutes.)
