Bring water, butter, sugar, and salt to boil in a saucepan.
Remove from heat as soon as the mixture begins to boil and stir in the sifted flour.
Stir smooth with a cooking spoon.
Place the pan back on the heat and stir until the dough separates from the pan.
Remove from the heat again and now slowly mix in one egg after another (ideally with a hand mixer).
The dough should absorb the eggs well and should not become greasy.
Bake the choux pastry as directed in a preheated oven at 350–430 °F (180–220 °C) for 15–20 minutes.
