Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a medium-sized saucepan, combine the butter, water, sugar and salt. Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir occasionally to ensure the butter is fully melted.
Step 3
Once the mixture reaches a boil, reduce the heat to low and quickly add the flour all at once. Stir vigorously using a wooden spoon until the mixture forms a smooth, thick dough. Keep stirring for another 1-2 minutes to cook the flour slightly. The dough should come together and pull away from the sides of the saucepan.
Step 4
Remove the saucepan from the heat and transfer to a stand mixer. Mix the dough on low speed until the dough has cooled slightly
Step 5
Add the eggs, one at a time, to the slightly cooled dough, beating well after each addition.
Step 6
Transfer the dough into a piping bag fitted with a large round tip
Step 7
Pipe the dough onto the prepared baking sheet into desired shapes. For cream puffs, pipe small mounds about 1.5 inches (4 cm) in diameter. For eclairs, pipe long strips about 4 inches (10 cm) in length.
Step 8
Place the baking sheet in the preheated oven and bake for 15 minutes at 425°F (220°C). Then, lower the oven temperature to 375°F (190°C) and continue baking for an additional 15-20 minutes or until the choux pastries are golden brown and crisp.
Step 9
Once the choux pastries are done baking, remove them from the oven and make a small slit in each one to release any steam. This will help to keep them crisp.
Step 10
Let the choux pastries cool completely on a wire rack.
