Profiteroles (Choux Puffs) - cooking recipe

Ingredients
    1/2 cup water
    1/4 cup unsalted butter, cut into small pieces (1/2 stick)
    1/2 cup all-purpose flour
    4 egg whites or 2 eggs
Preparation
    Bring water and butter to a boil in a 2 quart heavy saucepan over high heat, then reduce heat to moderate add flour all at once and cook, stirring vigorously with a wooden spoon until mixture pulls away from the pan (about 2 minutes) remove pan from heat and add eggs, 1 at a time (2 egg whites at a time), stirring vigorously after each addition until smooth preheat oven to 425*F.
    Transfer dough to a pastry bag (I used a ziplock with a snipped end perfectly) and pipe mounds 1/3 inch in diameter about 1/2 inch apart on 2 large baking sheets lined with parchment.
    Gently flatten tips of mounds with a moist fingertip.
    Bake 1 sheet at a time, in middle of oven until golden brown and cooked through, 12-15 minutes.

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