For the choux pastry
Boil the water and the butter in a saucepan then add the flour. Cook over a low heat. Add a pinch of salt. When the mixture comes away from the sides of the saucepan, take it off the stove and add the eggs one by one, stirring until smooth. Put the dough into a piping bag and squeeze the puffs onto a baking tray. Cook at 180°C for 15-20 minutes. Check them regularly, without opening the oven door.