To prepare choux pastry for cream puffs, pour the water, butter, and a pinch of salt into a saucepan and bring to a boil. Once the butter is completely melted and the first bubbles appear, remove the saucepan from the heat, add all the pre-sifted flour, and quickly mix with a spatula or a wooden spoon.

Return the saucepan to the heat and cook on moderate heat, stirring continuously until a smooth mixture that detaches from the bottom is obtained. This will take a few minutes.

Transfer the choux pastry into a bowl, spread it out, and let it cool for a few minutes. Then, start adding one egg at a time, stirring with a spatula. Only when well absorbed, add the next one. Initially, the dough will look split, but don’t worry, this is normal. Keep mixing.

Transfer the mixture into a piping bag with a plain nozzle of 12-13 mm. Take a baking sheet, lightly butter the corners, and stick parchment paper on top (this will prevent the paper from moving). Now, make small mounds, spacing them apart. Once the sheet is filled, with the back of a spoon slightly moistened with water, gently press down the tips of the mounds.

Preheat the oven to 392°F and bake the cream puffs on the middle shelf for 25 minutes. Do not open the oven door during this stage. After this time, lower the temperature to 356°F and continue baking for another 5 minutes.

Remove your cream puffs from the oven, let them cool, and they will be ready to fill according to your taste.