Put the water, butter, salt and sugar in a stainless pan and bring to a boil.
As soon as the mixture reaches the boil, and the butter is completely melted, take it off the heat and add all the flour at once.
Place the pan back on a medium flame and stir vigorously with a wooden spoon for about 30 seconds, or until the mixture thickens and forms a mass that does not stick to the pan. The mixture should be dried out by stirring over heat for another 1 to 2 minutes.
Remove the pan from the heat and transfer the mixture to a clean bowl.
Crack the eggs into a bowl "before" adding to the dough. Add the eggs to the dough, 1 at the time, making sure that each is fully incorporated before adding the next. Use the mixer paddle tool for this job.
The mixture should be firm but smooth. It has absorbed enough eggs when:
-the spatula runs through the batter and leaves a channel that fills in slowly
-a dollop of batter lifted on a spatula curls over on itself and forms a hook.
Recipe courtesy of Chef Carla Pelligrino of Rao's in Las Vegas