Preheat oven 425F. In a medium pot, bring the water and butter to a simmer on medium heat.

Add the flour and with a wooden spoon or spatula, stir very quickly in one direction.

Carefully watch and you'll see that the flour starts absorbing the liquid -- and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.

Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer.

Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated.

The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.

Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tip of the bag, about 1/4" of the tip.

Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart.

With your finger, press down the peaks (as they can burn.)

Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.