Preheat the oven to 190 Celsius.
Sieve the flour and salt into a large saucepan.
Pour the water and butter into a saucepan and bring to the boil.
Pour the boiling water butter mixture into the flour.
Over a gentle heat stir quickly with a wooden spoon until a ball of dough is formed.
Remove from the heat and thoroughly beat in one egg until it’s fully absorbed. Then repeat with the second egg. The dough should be a velvety consistency and keep its shape when a spoons pulled over it.
Put the dough into a piping bag and on a baking tray lined with grease proof paper pipe into balls or sausage shapes.
Bake for 30 minutes.
Once golden cut the choux pastry in half whilst it’s still hot.