Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Add <quantity>360<unit>g</unit></quantity> of water and <quantity>180<unit>g</unit></quantity> of butter to a saucepan over medium-high heat

Add <quantity>5<unit>g</unit></quantity> of salt and <quantity>10<unit>g</unit></quantity> of sugar. Bring to a boil and stir until the butter is melted. Turn down the heat to medium-low

Add <quantity>260<unit>g</unit></quantity> of all-purpose flour. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the bottom and sides of the pan

Transfer it to a stand mixer with the paddle attachment. Mix on medium-low speed for 5m until the dough continues to come together and has cooled slightly

Add <quantity>325<unit>g</unit></quantity> of eggs, little by little, while beating on medium-high speed. Beat until they are completely incorporated

Transfer the dough to a piping bag. Twist and tie the top of the bag to close it

Line a tray with parchment paper and pipe the batter to form round <quantity>3<unit>cm</unit></quantity> diameter peaks, spaces slight apart

Bake for 20m until golden brown. The choux pastry is ready

Enjoy! Try it with sweet or savory creams!