Savory Puffs

Preheat oven to 400°F.

Make the choux pastry puffs: Combine water and butter in a saucepot over low heat; add salt. Bring to a simmer and add flour all at once; stir vigorously with a wooden spoon or silicone spatula until mixture comes together into a ball. Cook for about 1 more minute, stirring constantly.

Transfer dough into the bowl of an electric mixer fitted with the paddle attachment. Beat dough until it cools down slightly. Add eggs one at a time, beating well after each addition. The dough is done when it is a bit shiny and smooth but still holds its shape when you lift the paddle.

Drop dough by the tablespoon onto an ungreased baking sheet. Bake in the preheated oven until puffed up but still pale in color, about 8 to 10 minutes. Reduce heat to 325°F; bake for 15 more minutes. Remove from oven and let cool.

Arrange puffs on a parchment paper-lined baking sheet; freeze. Transfer puffs to zip-top bags; freeze for up to 3 weeks.

Make the béchamel sauce: Melt butter in a small saucepot over medium heat. Add flour; mix well. Whisk in milk, making sure there are no lumps. Add bay leaf. Keep stirring until sauce thickens, about 8 to 10 minutes. Season with salt and pepper, remove bay leaf, and let cool. Béchamel sauce can be stored in the refrigerator for 4 to 5 days.

Let frozen puffs thaw overnight in the refrigerator. Warm in a 350°F preheated oven for 3 minutes.

Make the mushroom filling: Sauté garlic in butter; add mushrooms and cook for about 5 minutes. Remove from heat and add brandy, if using; cook for 1 more minute. Stir in béchamel sauce; season with salt and pepper.

Slice puffs crosswise, being careful not to slice all the way through, and fill with 1 to 1 1/2 teaspoons 
filling per puff.