Put butter cut into pieces, water and salt in a saucepan and boil it very briefly, stirring constantly. (The butter must be melted before boiling).
Take the saucepan off the heat, immediately add flour and mix briskly with a wooden wooden spoon until a large dough ball has formed.
Put the saucepan back on the stove and heat the dough, stirring and turning it with a wooden spoon, for 1 - 2 minutes, until the dough comes off the bottom of the saucepan as a dumpling, leaving a white layer of starch there.
Transfer the dough to a clean mixing bowl and let it cool to lukewarm.
Using a hand mixer, food processor, or wooden wooden spoon, gradually stir in the dough one egg at a time until it is shiny and clings to a wooden spoon in peaks. It's best to whisk the last egg in a small bowl and add just enough of it to the dough until it's the right consistency.
Fill the dough into a piping bag with an approx. Ø 8 mm nozzle and pipe three approx. Ø 2 - 2.5 cm dough dots next to each other in the shape of a triangle onto a baking tray lined with baking paper, leaving plenty of space between the triangles.
Bake the choux pastry triangles in a preheated oven at 200 °C top and bottom heat for approx. 20 - 25 minutes until golden brown and let them cool down.