Tiny Choux Puffs

Directions

1. 1
   Bring water to a boil with butter and salt in a 2-quart heavy saucepan over high heat, then reduce heat to moderate.
2. 2
   Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
3. 3
   Remove pan from heat and add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth.
4. 4
   Preheat oven to 425F.
5. 5
   Transfer dough to pastry bag and pipe mounds, 1/3 inch in diameter, about 1/2 inch apart on 2 greased large baking sheets.
6. 6
   Gently flatten tips of mounds with a fingertip dipped in water.
7. 7
   Bake, 1 sheet at a time, in middle of oven until golden brown and cooked through, 12 to 15 minutes.