Combine water and butter in heavy saucepan; place over medium heat.

Cook until butter is melted and water comes to boil.

Add all flour and salt.

Stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball.

Turn off heat.

Add I egg; beat until well mixed.

Continue adding eggs one at a time; beat well after each addition. (An electric mixer can be used to beat in eggs.)

Beat until smooth; cover lightly.

Let stand until cool.

Spoon pastry into icing bag with 1-inch plain piping tube attached; pipe into desired shapes on lightly greased baking sheet.

Do not place too close together.

Bake in preheated 450°F oven on shelf above center 8 minutes.

Reduce oven temperature to 350°F; bake 20 to 40 minutes, depending on size of puffs, until dry and browned.

Remove from baking sheet immediately; let cool on racks.

Fill as desired.