Preparation Steps

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring until butter is melted.
• Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
• Let the dough cool for a few minutes. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
• Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet.
• Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 15 minutes, or until golden brown.
• Turn off the oven and leave the choux pastry in the oven with the door slightly ajar for 10 minutes to allow them to dry out. This prevents them from collapsing.
• Remove from oven and let cool completely on a wire rack before filling.