Put the water and butter in a medium to large sauce pan and bring to a boil.

Add the salt and sugar.

With a cooking spoon in hand, dump in the flour and stir vigorously. The flour will cook and the dough will come together into a ball. At this stage, remove the pot from the heat.

Transfer the dough to a stand mixer. Using the paddle attachment, allow the mixer to run at medium speed. This will help cool down the choux paste. Alternatively, if you don't have a stand mixer, you can do this in a bowl

Preheat the oven to 400ºF.

Line baking sheets with parchment paper or silicone sheets.

Test the bottom of the bowl to check the heat level. It's reasonably cool when you can comfortably hold the inside of your wrist to the bowl.

Add the eggs one at a time, allowing the egg to be completely absorbed before adding the next. You may have to add more or less eggs, depending on how thick the dough is.

Test the dough to see if it's ready by taking off the paddle attachment and holding it up. You may have to do this several times. There should be a slight shine to the dough and it should fall in a thick ribbon.

Fill a piping bag with the dough. Squeeze the bag into the bowl to release any air that may be trapped inside. Work quickly. Choux dough shouldn't be left out too long as it gets harder to work with as it cools.

Bake the choux pastry for 20 minutes at 400ºWhen the timer goes off, turn down the temperature to 300ºF and continue baking for another 20 minutes.

When the choux pastry is golden, test for doneness by picking one up and tapping on the bottom. It should be light as a feather and sound hollow.