Cream puffs without fear

Method

1. Start. Boil water, butter, and salt. Add flour at once; stir over heat until a film forms.Watch for: Monitor the temperature continuously and work carefully—hot syrup and oil continue cooking after the heat is lowered. Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
2. Then. Cool 3 minutes. Beat in egg gradually until dough forms a glossy V from the spoon.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
3. Finish. Pipe mounds; bake 15 minutes at 425°F, then 20–25 at 375°F. Do not open early.Watch for: Hold the bag upright with steady pressure, then stop squeezing before lifting away for clean, even portions. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.