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1
Preheat the oven to 425 degrees F.
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2
In a large saucepan, bring the water, butter, salt and granulated sugar to a rolling boil over medium high heat.
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3
When it boils, immediately take the pan off the heat.
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4
Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
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5
Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
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6
Scrape the mixture into a mixer fitted with a paddle attachment.
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7
Mix at medium speed.
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8
With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl.
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9
Mix until the dough is smooth and glossy and the eggs are completely incorporated.
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10
The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
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11
If the dough is still clinging to the beaters, add the 1 more egg and mix until incorporated.
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12
Stir in the orange flower water.
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13
Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 1-inch kisses.
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14
Whisk the remaining egg with 1 1/2 teaspoons water.
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15
Brush the surface of the dough with the egg wash (you may not use all the egg wash).
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16
Sprinkle with the French coarse sugar.
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17
Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown and have no more yellow pastry color showing, about 20 minutes more.
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18
Try not to open the oven door too often during the baking.
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19
Let cool on the baking sheet.
