Ingredients (makes about 10-12 puffs):
- 1/2 cup (115 g) unsalted butter
- 1 cup (240 ml) whole milk
- 3/4 cup (95-100 g) all-purpose flour
- 4 large eggs
- Optional: 1/2 to 1 tablespoon sugar and a pinch of salt in the dough
- For topping: honey, granulated sugar, powdered sugar, or cinnamon sugar
Instructions:
- Preheat the oven to 375°F (190°C).
Generously grease a standard 12-cup muffin pan, including the tops and edges of the cups. - In a medium saucepan, melt the butter over medium-low heat. Add the milk (and optional sugar and salt). Bring to a gentle boil.
- Remove the pan from the heat. Add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan (about 1-2 minutes). Return to low heat for 30-60 seconds to dry the dough slightly.
- Transfer the dough to a mixing bowl. Let it cool for 5-10 minutes.
- Add the eggs one at a time, beating thoroughly after each addition until the dough is smooth, glossy, and falls in ribbons from the spoon or beaters.
- Divide the dough evenly among the greased muffin cups, filling each about two-thirds to three-quarters full. Optionally sprinkle the tops with granulated sugar or cinnamon sugar.
- Bake in the center of the oven for 28-35 minutes (usually around 30 minutes). Do not open the oven door for the first 25 minutes to prevent collapsing. The puffs should be well risen, golden, and crisp on top.
- Remove from the oven and carefully unmold. Serve warm, drizzled with honey, sprinkled with granulated sugar, powdered sugar, or cinnamon sugar.
Notes:
- The puffs rise dramatically and have a hollow, airy interior with a crisp exterior.
- Best eaten the same day, but they can be reheated in the oven.
- For extra flavor, add 1 teaspoon vanilla extract to the dough if desired.