1 cup (250 ml) water

1/2 teaspoon (2.5 ml) salt

1/2 cup (125 ml) unsalted butter

1 cup (250 ml) flour

4 eggs

Line a baking sheet with parchment paper. With a pencil, draw a 23-cm (9-inch) circle on the paper. Preheat the oven to 220 °C (425 °F).

In a saucepan, bring the water, salt and butter to a boil.

Add the flour all at once and reduce the heat. Beat vigorously with a wooden spoon until the dough pulls away from the sides of the pan.Beat for 1 minute longer to dry out the dough. Remove from the heat.

With an electric mixer, beat the dough, adding the eggs one at a time. Then beat with a wooden spoon until the dough is smooth and shiny.

With a pastry bag fitted with a star tip, or with two spoons, form 10 balls of dough on the baking sheet following the circle drawn on the parchment paper. Make small balls with the remaining dough and freeze them once cooked for another use.

Bake for 20 minutes, then lower the oven’s temperature to 180 °C (350 °F) and bake for another 15 minutes. Turn the oven off and leave the ring and balls for 30 minutes to dry. Remove from the oven and set aside.

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