Place the butter and the water in a saucepan.  Bring the water to a boil and stir until the butter has melted.  Remove from the stove.  

Stir in the sifted flour.  Add the flour all at once.  Beat with a wooden spoon until smooth.  [This looks gross at first].

Return to the heat, and stir with your wooden spoon vigorously until the mixture leaves the sides of the saucepan and forms a smooth ball.  

Transfer the mixture to a bowl; allow to cool slightly.

Whisk the eggs well and then add them to the choux ball.  Beat the eggs into the mixture.  [This looks gross at first, too].

Use a piping bag to pipe 7 - 10 cm lengths for eclairs, or place in spoonfuls onto parchment-lined cookie trays for cream puffs or profiteroles.

Bake in a hot oven - 220C (Gas 7) for 10 minutes.  Reduce the heat to 200C (Gas 6) and continue to cook for 15-20 minutes, or until golden and crisp.

Turn the oven off.

Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape.  Return to the oven for a few minutes to help dry them out.  (Keep the oven turned off).