Pre-heat the oven to 425 degrees Fahrenheit and line 2 baking sheets with parchment paper or a silpat.
Meanwhile, in a medium pot, melt the butter, water and salt together over medium-low heat.
Add the flour and stir with a spoon until everything is mixed together and forms a dough. Continue to cook the dough for 2 minutes, making sure there is no raw flour left.
Add the eggs in, 1 at a time and continue mixing with a spoon until everything is well incorporated. It may look wet at first, but the dough will come come together and pulls away from the sides of the pot.
Remove the dough from the heat and transfer to a piping bag or resealable plastic bag. Fill the bag 3.4 of the way full and cut a whole in one of the corners.
Pipe logs of pastry cream onto the baking sheet, about 4-5 inches long, you can fit about 10-12 on each baking sheet.
Bake the pâte à choux at 425 degrees Fahrenheit for 10 minutes, then reduce the heat to 250 degrees Fahrenheit and continue baking for another 20 minutes or until all the pâte à choux is golden brown. When done, remove from oven and allow to cool completely.