Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan. Remove from heat and cool 2 minutes. *If the dough is not cooled you will inadvertently cook the eggs and ruin the dough.
For a sweet pastry, add the sugar to the beaten eggs. Stir in the eggs, mixing until it look like dough again.
Using a pastry bag or spoon, shape the dough as desired, for profiteroles: pipe a mound w/star tip onto a greased cookie sheet. Keep in mind that it will grow to aprox 3xs its size when done.
Bake at 425 'til it looks crisp and golden, about 20 mins for half dollar sized puffs. The Farm Girl says she lowers the temp to 325 for an additional 10 minutes. Cut in half, or cut a slit in the side to let the steam escape, if you don't do this fairly quickly they get soggy inside.
These freeze nicely and can be filled just prior to serving for best results.
Profiteroles With LunaGrown Jam https://www.lunagrown.com/profiteroles-with-lunagrown-jam-and-more/