Place water, butter and salt in a saucepan, bring to the boil on 3 or possibly automatic heat 12, switch off heat.
Pour in the flour all at once, otherwise lumps may form. Using the dough hooks of the hand mixer, mix everything together until it forms a smooth dough.
2. stir and burn until the mixture comes off the pan as a lump and a white skin of dough forms on the bottom of the pan, remove pan from heat.
Stir one egg into the hot mixture and let the dough cool. Stir the remaining eggs into the batter one at a time. If the eggs are added all at once, they will not combine with the batter.
Starting with the fourth egg, check the consistency of the batter. If the dough is shiny and pulls away from the dough hooks in such a way that long tips of dough are left hanging, no more egg is needed. Fold in baking powder.
Use the dough to make cream puffs, eclairs, or possibly piped cakes.
* Choux pastry rises strongly during baking, so leave enough space between the individual pieces of pastry on the baking tray.
* Do not open the oven door during the baking process, because if the crust is not yet firm, the pastry will fall together.
* Remove pastries from the baking tray on the spot after baking and cut a few pastries, for example cream puffs, with scissors so that the steam can escape and the pastries dry.