• Put the butter and and water into a saucepan on low heat.
• Add in the flour and salt, turn heat to simmer. Stir quickly until a dough is formed and does not stick to the saucepan. Let cook for about 1-2 minutes to dry up the water a little bit.
• Transfer the dough to a big bowl and leave to cool for about 5 minutes. Beat in the eggs one at a time using an electronic mixer (low speed) until the mixture is well combined and sticky.

How to Pipe Choux Pastry?

• Using a plastic bag with one of its bottom corners cut off (cut a small opening), scoop the dough into the plastic bag and push it to the part where the corner is snipped off. You can also use a piping bag.
  
• Squeeze and pipe the dough onto a greased baking sheet or a baking sheet lined with parchment paper. When pipping the dough, use a clock-wise motion to form a small coil shape. Leave enough rooms in between each pastry.
  
• Bake in a preheated oven at 425 °F (220 °C) for about 10 minute, and then at 375 °F (190 °C) for 20 minutes, or until they turn golden brown. Remove from oven and serve warm.