Tiny Choux Puffs

Bring water to a boil with butter and salt 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 side of pan, about 2 minutes.

Remove pan from heat and add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth.

Preheat oven to 425°F.

Transfer dough to pastry bag and pipe mounds, 1/3 inch in diameter, about 1/2 inch apart on 2 greased large baking sheets. Gently flatten tips of mounds with a fingertip dipped in water.

Bake, 1 sheet at a time, in middle of oven until golden brown and cooked through, 12 to 15 minutes.

• Profiteroles may be made ahead: Cool completely, then keep in an airtight container at room temperature 2 days or freeze 1 month. Bring to room temperature and heat in a 350°F oven 5 minutes to recrisp.