Sieve the flour, salt and sugar together twice onto a sheet of parchment
Feat the water and butter together in a pan, when the butter has melted turn up the heat and bring to a rolling boil. Shoot the flour into the pan as quickly as you can and stir and whip it all together to form a paste. Remove from the heat and keep whipping with a wooden spoon or spatula. Beat the eggs together and gradually beat into the paste. The paste should look glossy but hold its shape on the end of the spoon.
Preheat the oven to 180c/350f/gas4, Circotherm 170c
Brush a baking sheet with a little melted butter, splash with a little water and then spoon a tablespoon of mix or pipe the equivalent of the mixture leaving space between for expansion.
Brush a baking sheet with a little melted butter, splash with a little water and then spoon a tablespoon of mix or pipe the equivalent of the mixture leaving space between for expansion.
Bake for 15 minutes until puffed and golden. Turn the temperature down to 150c/300f/gas 2, Circotherm 140c, continue cooking for about 15 minutes until they have dried out on the inside- I usually remove them two-thirds the way through this stage and cut a slit in the side to help the drying out.
Remove and cool on a rack.
