Place water, butter and salt in saucepan.
Bring to boil. Add sifted flour all at once.
Stir vigorously with wooden spoon over heat until mixture is thick.
When mixture forms a smooth ball and leaves sides of pan remove from heat.
Cool slightly. Add beaten eggs a little at a time, beating thoroughly after each addition.
Beat paste well when all egg is added until it is free of lumps.
Mixture should be smooth and glossy.
If eggs are only of medium size, it may be necessary to add an extra egg, or portion of egg.
Beat the egg and add it gradually to the batter, adding only enough to give you batter of the desired consistency.
Then cook as directed in the individual recipes.