Ingredients

• 75ml of water
• 60g of flour
• 40g of butter
• 2 eggs
• 5g of fine sugar
• pinch of salt

Preparation

1. in a small saucepan over low heat, melt the butter with the water, sugar and the pinch of salt
   
2. remove the saucepan from the heat and stir in the flour
3. place the saucepan back on stove at medium hear and stir it vigorously and constantly with a spatula for 2-3 minutes until you'll have a smooth and firm though that detaches easily from the saucepan edges 
4. place the dough in bowl and let it cool down for a minute
5. now add one egg at a time incorporating it in the dough with a whisk until you'll obtain a smooth and soft dough 
6. transfer the dough in a piping back with a medium sized nozzle
7. on a baking tin covered with baking paper create the shape you prefer (small "balls" for the beignets, small "sausages" for the eclairs, and small "discs" if you want to make what in Italy we call Zeppole di San Giuseppe) - this step is quite important as you don't have to press down on the dough too much otherwise they'll remain flat, for example, for the beignets, the "balls" will need to be nut-size
8. wet your fingers with water and pass them over the tips that will have been created when piping them to flatten them otherwise they'll burn
9. bake for approximately 20minutes at 190°C until the surface has goldened