MAKES ENOUGH FOR 8 ÉCLAIRS OR 24 PROFITEROLES
Be sure to sift the flour after measuring. See the sidebar that follows the recipe.
2 |
large eggs plus 1 large white |
6 |
tablespoons water |
5 |
tablespoons unsalted butter, cut into 10 pieces |
2 |
tablespoons whole milk |
1½ |
teaspoons sugar |
¼ |
teaspoon salt |
½ |
cup (2½ ounces) all-purpose flour, sifted |
1. Beat eggs and white together in liquid measuring cup; set aside. Bring water, butter, milk, sugar, and salt to boil in small saucepan over medium heat. Remove saucepan from heat and stir in flour until combined and mixture clears sides of pan. Return saucepan to low heat and cook, stirring constantly, using smearing motion, until mixture is slightly shiny with wet-sand appearance and tiny beads of fat appear on bottom of saucepan, about 3 minutes (mixture should register 175 to 180 degrees).
2. Immediately transfer hot mixture to food processor and process for 10 seconds to cool slightly. With processor running, gradually add beaten eggs in steady stream. Scrape down sides of bowl, then process for 30 seconds until smooth, thick, sticky paste forms.