3/4 cup/185ml water
1/2 teaspoon kosher salt
3 ounces/85g unsalted butter
3/4 cup/94g unbleached all-purpose flour
3 extra-large eggs, at room temperature (plus one egg for glazing, whisked)
Whipped cream or ice cream for filling
Cocoa powder for finishing
Optional sauce or topping
Optional garnish (berries, mint leaves, etc.)
Line the bottom of two 12 x 18 inch/j30 x 46 cm sheet pans with parchment paper.
Using a lightly oiled tablespoon to scoop, place the cream puff batter on the prepared sheet pans, spacing them about 1 1/2 inches/4cm apart. Brush the tops with the additional whisked egg to glaze.