Preheat the oven to 400 degrees. Line two cookie sheets with parchment paper.
Place the water in a pan and add the butter. Heat gently until the butter melts.
Bring this to a rolling boil, and then remove the pan from the heat.
Add flour all at once, now you beat this until the mixture leaves the sides of the pan to form a ball.
Let this cool slightly before continuing.
Now gradually add the eggs, beating them in until they form a smooth, glossy mixture.
Spoon this into a pastry bag fitted with a ½ inch plain tip.
Sprinkle some water on your cookie sheets.
Now pipe éclairs so they are 3 inches long, spacing them well apart.
Bake in the preheated oven for about 25 to 30 minutes.
You will know they are done by their golden appearance and crisp tops.
Remove from oven and make a small slit in each one to let steam escape.
Cool on a wire rack.