Bring water, butter and salt to a boil. Add the flour all at once to the boiling liquid form and stir to a dumpling. If a white coating forms on the bottom of the pot, the barndough is ready.
Then pour the dough into a fresh baking bowl. Stir the eggs one by one into the still hot dough, making sure that the egg is completely incorporated. Season with the Parmesan cheese.
Then, using a smooth nozzle, pipe the pea-sized dough onto a greased baking sheet. Bake the peas either in the oven at 180 °C or in the deep fryer at 180 °C .
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