Sweet and savory choux pastry

Ingredients:

• 1 cup of water
• 80 g butter (6 tbsp)
• 1 tbsp. sugar + 1/8 tsp. salt (for sweet dough)
• 1 teaspoon salt (for salt dough)
• 160 g of flour
• 1 cup eggs, about 4 large eggs and 2 whites

Preparation:

1. Preheat oven to 220°C.
2. Bring water with butter and salt or sugar to a boil. Add flour and remove from heat. Stir the mixture and return the pan to the stovetop. Continue beating until all the flour is incorporated and the dough forms a ball. Transfer to the bowl of a stand mixer and let cool for 3-4 minutes. With the mixer on low speed, add the eggs one at a time, mixing thoroughly after each addition. Once all the eggs are incorporated and the dough is smooth, transfer to a pastry bag fitted with a round tip. Immediately pipe golf ball-sized balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
3. Bake for 10 minutes, then reduce the oven temperature to 175°C and bake for another 10 minutes or until golden brown. Remove the profiteroles from the oven and immediately pierce each one with a knife to release steam.