125ml (4 oz.) water
125ml (4 oz.) milk
100g (7 Tbsp.) butter
2.5g (1/2 tsp.) fine salt

  • heat in saucepan until butter has melted

150g flour

  • increase heat to high, add flour all at once, stirring with a wooden spoon until a thick paste forms.
  • continue mixing for 2-3 minutees, until mixturee comes away from the side of the pan, then remove from heat.
  • transfer to mixer and beat on medium until cool to the touch.

3 eggs

  • beat in eggs one at a time, fully incorporating before adding the next.
  • the dough should stretch 5cm/2” before breaking (add half a beaten egg if needed)

2 eggs
pinch of fine salt

  • beat and set aside

200g (7 oz.) pearl sugar

  • pipe dough in 1 1/4” balls onto a greased and parchment-lined baking sheet
  • brush with egg wash then sprinkle generously with pearl sugar
  • bake at 350°F for 15 minutes (do not open the oven under any circumstances)
  • reduce hat to 340°F and bake another 20 minutes, until golden brown
  • cool on a wire rack

source: the french baker, p. 122-126