Put all the ingredients except the flour and eggs into a saucepan. Bring to a boil.

Add all the flour at once and stir well with a spatula, cooking the dough. Within a minute it should come together and start pulling away from the bottom and sides of the pan.

Remove from the heat and let it rest for 15-20 minutes so the dough cools and settles.

Beat in the eggs one at a time, mixing well after each. Add the last egg gradually, until the dough reaches the right consistency.

Transfer the finished dough to a pastry bag and pipe your choux pastries.