Place butter in a heavy non stick saucepan on a medium heat. When the butter are almost melting, add in the water and bring them to boil. Turn down the heat and let it simmer. Add in the flour and pinch of salt and stir vigorously with your wooden spoon until the dough started to become a dough ball and not sticking to the sides of the pan. This will take around 1 minute.
Remove from the heat and let the mixture cools down for 10 minutes.

Preheat oven to 200c fan force and grease your baking tray and line them with parchment paper.

Go back to your dough and now add in one egg at a time while beating them to make sure they combine before adding the next egg. The dough now must look like a thick gooey paste but not runny. Place dough into a piping bag fitted with your favourite piping tip. I prefer the plain tip to make simple plain rounds.

Pipe the profiteroles preferable in same size rounds. Wet your finger and press the balls to make sure no peak forms and you have a smooth dome.
Bake in preheated oven for 12 to 15 minutes. Take them out, reduce the oven temp to 170c. Pierce the profiteroles with a sharp knife and return to the oven and bake for another 5 minutes until golden and crispy.

Cool Completely before filling them with your cream pattisiere.