1/2 cup water
1/2 cup whole milk
7 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon sugar
1 cup all purpose flour
plus 1 beaten egg
Preheat the oven to 400 degrees F.
In a pan, combine water, milk, butter, salt and sugar. Cook at medium heat until simmering. Add the flour and cook whisking until it comes off the walls of the pan.
Remove from heat and add eggs and whisk until until well incorporated into the dough and the mixture is thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1-1/2 inches wide and 1 inch high onto a baking sheet lined with parchment paper or Silpat. Beat one egg. Dip a spoon in the beaten egg and flatten the swirl at the top of each puff.
Put in the oven and lower temperature to 360 degrees F. Bake for 20 minutes. Open the oven to let some heat out and continue baking for 10 minutes more or until golden brown.
Enjoy filled with ice cream and topped with Garcia Nevett Signature Hot Fudge.