Pre heat the oven to 425 degrees.

In a small saucepan bring the water, butter, salt and sugar to a low boil, making sure the butter is completely melted.

Remove the pan from the heat and add the flour all at once.

Using a wooden spoon, stir until the flour is fully incorporated.

Return the pan to medium high heat and cook, stirring constantly for 2 - 3 minutes until the dough pulls away from the sides of the pan and there is a film on the bottom of the pan.

Remove the pan from the heat and let cool for several minutes.

Add the eggs one at a time, stirring it into the dough until it is thoroughly incorporated.

You can drop the dough by tablespoons onto a parchment lined baking sheet or place the dough into a piping bag fitted with a ½ inch tip and pipe it. Space the puffs about 2 inches apart.

Lightly brush the puffs with the beaten egg, tapping down any peaks that may have formed.

Sprinkle liberally with pear sugar.

Bake for 15 - 20 minutes until the puffs are golden brown.

Turn off the oven.

Remove the pan from the oven and, using a toothpick, prick a small whole in each puff.

Return puffs to the oven and prop the door open with a wooden spoon.

Let the puffs sit in the oven for another 10 minutes.

Remove and enjoy!