Sift the flour onto a sheet of baking paper

Combine the water, salt and butter in a medium saucepan and heat over medium heat until just boiling. Remove immediately from the heat, add all the flour at once and stir vigorously with a wooden spoon to combine.

Return the saucepan to the heat and beat vigorously over a low heat for 30 seconds or until the mixture is smooth and starts to pull away from the sides of the pan and a flour film forms on the bottom of the pan. Remove the saucepan from the heat and set aside for 3-5 minutes or until cooled slightly.

Use a fork to whisk together the 3 eggs. Add about one-quarter of the whisked eggs to the flour mixture at a time beating well with the wooden spoon until well combined and smooth after each addition. Use a fork to lightly whisk the extra egg and gradually add to the flour mixture a teaspoon at a time and beating well after each addition until the mixture is thick, shiny and falls heavily from the spoon. You may not need to use all of the last egg.

Pipe and bake in a hot oven for 10 minutes, reduce heat to moderate bake a further 15 - 20 minutes until golden and crisp. Remove from oven, make a small slit in side of puffs to allow steam to escape; return to oven for a few minutes to dry out. When cold fill with cream or your favourite home made custard and drizzle with Brandy alexander sauce.