Pate a Choux (cream Puff Pastry)

About 3 cups dough, enough for 12-18 small pastries.. Combine the water, butter and salt in a saucepan over medium heat and bring to a boil, stirring occasionally. As soon as it comes to the boil, remove from the heat and sift in the flour, stirring with a wooden spoon to combine smoothly. Return to the heat and cook, stirring constantly, until paste dries slightly and begins to leave the sides of the pan. Transfer the paste to a bowl and stir with a wooden spoon for 1 minute to cool slightly. Add eggs, one at a time, beating each until it is absorbed before adding the next. Use the pastry immediately.