Heat oven to 375. Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat.

Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan.

Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.

Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula.

Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet. For mini puffs, yield is 12 per pan, a total of 24.

Smooth out tops with a wet finger or spoon.

Bake for 25-30 minutes until golden brown. Do not open oven while baking!