1tablespoonsugar plus 1/8 teaspoon salt (for sweet)
1teaspoonsalt (for savory)
Digital instant-read thermometer
Pastry bag fitted with round tip
ACTIVE TIME: 5minutes
TOTAL TIME: 35minutes
Heat oven to 425ºF.
Add water, butter, and salt or sugar to a small saucepan set over medium-high heat and bring to a boil. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a stand mixer and let cool for 3 or 4 minutes.
With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
Once all eggs have been added and the mixture is smooth, put dough into piping bag fitted with a round tip. Pipe immediately into 2- to 3-inch long rectangles (for eclairs) or golf ball-size shapes (for savory puffs) onto parchment-lined sheet pans, spacing the dough 2 inches apart. Bake for 10 minutes, then turn the oven down to 350ºF and bake until golden brown, approximately 10 minutes more. Once they are removed from the oven, pierce with a paring knife immediately to release steam.