Preheat convection mode to 425F (218C).
Whisk 1/2C of eggs.
Melt butter, water and sugar over a sauce pan.
Bring to a simmer.
Mix in flour and salt.
Mixture will resemble a soft dough.
Remove from heat and place in a robo coupe.
Add the 1/2C of eggs.
Blend until incorporated.
Batter will be smooth and creamy.
Line sheet tray with parchment paper.
Pipe batter into desired shapes.
Bake convection mode (50% fan) at 425F (218C) for 10 minutes.
Pate A Choux will puff up and turn a golden brown.
Cool off at room temperature.
Fill with desired pastry cream flavors and plate.