Prepare all the ingredients.

Place the water, butter and salt on heat in a saucepan.

Bring to a boil. Remove from the heat and add the flour all at once.

Mix using a wooden spatula and make sure not to leave any lumps.

We obtain a dough called "panade". Dry the panade on the heat by stirring with a wooden spatula until it comes away from the sides of the pan and it forms a ball.

Leave to cool 5 minutes. Add the eggs one at a time using the wooden spatula. Add the other eggs one at a time. The choux pastry is ready for use.

Dress the choux in staggered rows on a baking sheet that was previousely greased.

Glaze the surface of choux with eggwash diluted in a tablespoon of cold water.

Cover the surface of choux with coarse sugar.

Bake in hot oven, 180°C...

...for about 20 minutes.

When chouquettes are swollen and browned, remove from the oven and leave to cool.