Profiteroles  

Preheat oven to 425 with rack in center. Spray large, heavy baking sheet w nonstick cooking spray and line with parchment. Beat eggs and set aside. Combine water, milk, butter, sugar and salt in heavy medium saucepan. Bring to boil, stirring until butter melts. Off heat add flour and stir until dough pulls away from sides of pan and forms ball. Return pan to low heat and cook, stirring constantly using smearing motion for 3 min until mix looks like wet sand and tiny drops of fat appear on bottom of pan (internal temp 175-180). Immediately transfer mix to food processor and process with feed tube open for 10 sec to cool slightly. With machine running, gradually add eggs in steady stream. When all are added, scrape down sides of bowl, then process for 30 sec until smooth, thick, sticky paste forms. Use pastry bag w 1/2″ tip, pipe 24 1.25-1.5″ mounds on pan, 1-1.25″ apart. Use back of spoon dipped in cold water to smooth mounds. Bake 15 min. (do not open door). Reduce oven to 375. Bake until golden brown and firm, 8 – 10 min. Pierce side of each to allow steam to escape. Return to oven. Turn oven off. Prop open door with wooden spoon and dry puffs 45 min longer; transfer to racks and cool completely. May be made 24 hours ahead or frozen for 1 month. Thaw and crisp in 300 oven 5-8 min before filling. (One serving idea: Cut crosswise and fill w peppermint ice cream–top w warm chocolate sauce)

Water 6T
Milk 2T
Butter 5T unsalted, cut in .5″pieces
Sugar 1.5tsp
Salt 0.25tsp
Flour 0.5c unbleached
Egg 2 large + 1 lg white (.5 c, discard any excess)