Preheat the oven to 425 degrees F.
Place the water, butter, sugar, and salt in a saucepan. Cook over medium-high heat, until the butter is completely melted and the mixture is simmering.
Add in the flour all at once, and continue to cook, stirring, for about 5 minutes, or until the dough gathers itself into a ball and a film begins to form on the bottom of the pot.
Transfer the mixture to a mixing bowl, and beat on medium speed.
While continuing to beat, drop in the eggs, one at a time. Allow each egg to become fully incorporated before adding the next (about 30 seconds to a minute).
Transfer the mixture to a large piping bag fitted with a jumbo round tip. Pipe 4-inch long, 1-inch diameter lines onto parchment-lined baking sheets, allowing about 3 inches in between each.
Bake for 35 to 40 minutes, or until puffed, golden brown, hollow, dry, and light.