In a saucepan, bring the water and butter to a rolling boil.
Pour the boiling mixture into a plastic mixing bowl. Add the flour and mix thoroughly using a hand mixer.
Add the eggs one at a time, mixing well after each addition until a smooth dough forms.
Transfer the choux pastry to a piping bag fitted with a star nozzle and pipe portions onto an ungreased baking sheet.
Bake in a preheated oven at 170°C (340°F) for 30-40 minutes. Do not open the oven door while baking.
Once the pastries are visually done, reduce the oven temperature to 150°C (300°F) and bake for an additional 7-10 minutes to dry them out.
Let cool on a tray, then dust generously with powdered sugar.
Cook it hands-free.
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