Steps
- Preheat the oven to 425°F / 220°C. Line baking sheets with parchment paper.
- Heat 1 cup of water, ½ teaspoon of salt, 2 teaspoons of granulated sugar, and 6 tablespoons of cubed unsalted butter in a saucepan over medium heat, stirring until melted.
- Off the heat, add 1 cup of all-purpose flour all at once. Return to the heat and stir briskly until smooth and pulling away from the pan.
- Cool for 2 minutes. Beat in 4 large room-temperature eggs, one at a time, until smooth and glossy.
- Use two spoons to drop walnut-sized mounds onto the baking sheets, spaced well apart.
- Beat 1 egg yolk with 1 teaspoon of milk and brush over the mounds. Press ½ cup of pearl sugar over their tops and sides.
- Bake for 25-30 minutes, until puffed and well browned, reducing to 375°F / 190°C if they darken too quickly. Transfer to a wire rack to cool.