Combine butter, water, sugar, and salt in a medium saucepan over medium-low heat.
Slowly bring mixture to a low boil.
Remove from heat the moment it comes to a boil.
Add flour all at once and mix vigorously with a wooden spoon until a smooth ball is formed.
Allow mixture to cool for a few minutes.
Add eggs, one at a time, and beat with a wooden spoon until smooth. The mixture will be thick.
Using a cookie scoop, place scoops of pastry 2 inches apart on baking sheet.
Bake 25 minutes or until light golden in color. Turn off the oven and let sit for another 5 minutes.
Transfer to wire rack to cool.
Pierce the side of each profiterole to allow the steam to escape.