For the choux doughnuts, first boil water, butter and salt, remove the pan from the heat, stir in sifted flour, remove the pan from the heat again and toast the mixture. Roast the mass until it separates from the pot and a white coating has formed on the bottom. Then cool to about 40 degrees and gradually stir in the eggs.
Place the doughnuts, rings or eclairs on a baking tray and bake at 200°C until they have risen and a crust has formed. Bake at 175 °C until done. When the choux doughnuts come off the tray, they are done.