Preheat the oven to 400°. Line a baking sheet with silicone mat or parchment paper.
Sift the flour into a small bowl, set aside.
Add 4fl oz water to a medium-sized pan with the salt and butter. Heat on low until the butter has melted, then quickly bring the mixture to the boil.
Add all the flour, then remove the pan from the heat. Beat the mixture furiously with a wooden spoon until a smooth dough ball is formed.
Return the pan back to the low heat and continuously beat to slightly cook the dough. The dough should come away from the sides of the pan and form a smooth, glossy ball.
Transfer the dough to a large mixing bowl and leave to cool until cool to the touch. I like to press the dough up against the sides of the bowl so it cools completely, through to the center.
Beat the eggs, then gradually incorporate them into the dough using an electric whisk or mixer (you may not need all the egg). Beat well after each addition, it will be a sloppy wet dough, but continue mixing until it comes together. The dough is ready when it's thin enough to fall of the spoon into thick ribbons.
Spoon the pastry dough into a piping bag fitted with a large open tip or star tip. Pipe 8, 4in lengths onto your prepared baking sheet.
Before placing the baking sheet into the oven, sprinkle it with a few drops of water. Backe for 15 minutes.
At 15 minutes, reduce the temperature to 325 and bake for an additional 10 minutes, OR until golden brown and crisp.
Remove the tray from the oven and carefully pierce the end of each pastry. Return to the oven to finish baking until crisp, about 5 minutes. Transfer to a cooling rack while you prepare the filling.