Heat the water with butter and salt in a saucepan until the butter has melted and the mixture boils. Remove from heat, immediately stir in the flour vigorously all at once with a wooden spoon. Stir until the dumpling separates from the side of the saucepan.
Allow to cool slightly. Then, stirring vigorously with a hand mixer, incorporate the eggs one at a time until a smooth, silky, spatterable dough is formed, which must be immediately placed on the baking sheet and baked. This mixture can then be used to make eclairs and cream puffs.
The dough is then baked in a preheated oven at about 200°C for about 40 minutes. Then let the pastry cool on the cake rack. The cold pastry can be filled with sweet or savory as desired.
