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Preheat oven to 400u00b0F. Line two baking sheets with parchment paper and lightly butter the paper.
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1. Heat the water, salt and butter until the butter melts. Bring to a boil and remove from heat.
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2. Immediately add the flour and stir quickly with a wooden spoon, until smooth.
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3. Set the mixture over low heat and stir for about 30 seconds. Remove and allow to cool for a few minutes.
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4. Add 1 egg and beat it thouroughly into the mixture. Beat in the second egg until the mixture is smooth.
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5. In a small bowl, beat the third egg. Gradually add enough of this egg to the dough until it becomes shiny and soft enough to just fall from a spoon.
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6. Shape the dough while warm according to the recipe using. General guidelines are:
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7. For cream puffs & profiteroles: Shape mounds of about 1-1/4 inches. Gently push down any points because they will burn. Brush with some egg glaze, being very careful not to spill any on the baking sheet. Bake 30 minutes or until puffed and brown.
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8. For eclairs: Pipe thick fingers of dough, about 3-inches long, spacing them about 2 inches apart. Brush with egg glaze. Dip a fork in some water and lightly make each pastry with crosswise lines so that it will rise more evenly.
