pate a choux

1 cup water
4 oz unsalted butter cut into pieces
1 cup flour
1 tsp sugar
1 tsp salt
3 extra large eggs (about)

Sift sugar, salt and flour together. Place water and butter into a saucepan Heat and bring to a simmer, you want the butter to incorporate into the water, not just float on top.  Remove from heat and add flour mixture all at once. Stir vigorously with a wooden spoon, until it is all mixed together. Place back on heat and continue to stir until the mixture begins to come from the sides of the pan.  You do not want to dry out too much,  but you want to reduce the amount of moisture a bit. Stir over heat about a minute or two.  Place mixture into the bowl of an electric mixer fitted with paddle attachment.  Turn mixer to medium speed to assist bringing the temperature down a bit, but not fully cooled.  Add eggs one at a time, mixing thoroughly after each addition. After adding the last egg check for consistency.  You want the mixture to be a bit firm, and sort of webby. When I say webby I mean it has a consistency where is stretches between the parts sticking to the sides of the bowl and what is on the paddle.  3 eggs should be enough. 
Place in pastry bag and pipe in 4" rods onto a lined pastry sheet. You can use this same batter for cream puffs, or deep fry for delicious donuts. The batter can be refrigerated for a max of three days before using.  
Bake in a preheated 425 oven for 15 minutes, then reduce the heat to 375 until the eclairs are browned and crispy.  The interior needs to be dry.  Let cool