Cook until it pulls away from the sides and forms a smooth ball. After adding the flour, stir the dough on the stovetop until it smoothes out and any extra liquid has evaporated.
To get the ideal dough consistency without making it too runny, add eggs one at a time, thoroughly mixing after each addition.
For consistent baking and appearance, pipe rounds of uniform size using a piping bag.
To ensure consistent puffing and air circulation, leave adequate space between each profiterole on the baking sheet.
For a golden, glossy finish that improves texture and look, lightly brush the tops with an egg wash.