Put softened butter, water and salt in a saucepan and boil 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 about 1 - 2 minutes, until the dough comes off the bottom of the saucepan as a dumpling, leaving a white layer of starch.
Take the saucepan off the heat, transfer the dough to a clean mixing bowl and let it cool to lukewarm.
Using a wooden wooden spoon or a hand mixer, gradually stir in as many eggs to the batter one at a time until it is shiny and clings to a wooden spoon in peaks. It is best to whisk the last egg in a small bowl and add just enough of it to the dough until it has the right consistency. The batter should be creamy, definitely not runny or firm. (I used 6.5 L size eggs).
Fill the batter into a piping bag with a star-shaped nozzle and pipe small strips ("fingers") about 5 cm long onto a baking sheet lined with baking paper, leaving enough space between them.
Bake the choux pastry fingers in a preheated oven at 190 °C top and bottom heat for about 30 minutes until golden brown and let them cool.