• Put the butter and water into a saucepan over low heat.
• Add the flour and salt, then turn the heat to simmer. Stir quickly until a dough forms and does not stick to the saucepan. Let it cook for about 1-2 minutes to dry out the water slightly.
• Transfer the dough to a large bowl and let it cool for about 5 minutes. Beat in the eggs one at a time using an electric mixer on low speed until the mixture is well combined and sticky.

How to Pipe Choux Pastry

• Using a plastic bag with one bottom corner cut off (make a small opening), scoop the dough into the bag and push it down toward the snipped corner. You can also use a piping bag.
  
• Squeeze and pipe the dough onto a greased baking sheet or one lined with parchment paper. When piping the dough, use a clockwise motion to form small coil shapes. Leave enough space between each pastry.
  
• Bake in a preheated oven at 425°F (220°C) for about 10 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 20 minutes, or until they turn golden brown. Remove from the oven and serve warm.