3/4 cup (180 ml) water

1/4 cup (60 ml) unsalted butter, cubed

1/2 teaspoon (2.5 ml) sugar

1/4 teaspoon (1 ml) salt

3/4 cup (180 ml) unbleached all-purpose flour

3 eggs

1 egg, lightly beaten, for brushing

With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.

In a saucepan, bring the water, butter, sugar and salt to a boil. Remove from the heat. Add the flour at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the walls of the pan.

Put the pan over a low heat and cook, stirring the dough for about 2 minutes.

Remove from the heat and let cool a few minutes. Add three eggs, one at a time, beating vigorously with a wooden spoon after each addition, until the dough is smooth.

With a pastry bag fitted with a 1-cm (1/2-inch) round tip and filled with choux pastry, form about 28 balls of about 30 ml (2 tablespoons) of dough for each. Brush with the beaten egg.

Bake until the pastry is golden brown, about 30 minutes. Turn the oven off and let dry for about 15 minutes with the door ajar. Set aside.

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