Caramel Choux Pastry Tower

Bring two deciliters of water to a boil with the diced butter, then add the flour while continuously stirring and cook over low heat until it thickens.

Once thickened, remove from heat, let it cool for a short while, and beat in the eggs one by one with a whisk. Then transfer the mixture into a piping bag.

Pipe small mounds onto a baking tray lined with baking paper (make them small, as they will grow significantly during baking), and place this into a 180-degree oven. Reduce the temperature after a few minutes and bake the choux pastries.