Put the water and the butter, divided in small pieces, in a small saucepan with a pinch of salt. Stir till the butter melts and bring to the boil. As soon as the liquid is boiling remove the saucepan from the fire, add the flour and stir vigorously with a wooden spoon, working to a perfectly smooth paste. Now replace on a slow fire and stir till the paste no longer clings to the pan or to the spoon. Then add the eggs, slightly beaten, one at a time, mixing thoroughly so that the paste absorbs the eggs. Add the flavouring and, when the paste is sufficiently firm, put a little of it in a piping machine used for icing cakes, with a piping funnel just under ½ an inch wide. Drop the mixture into a deep frying pan of hot oil in long lengths of about 12 inches which curl up as they are cooked, and fry till a light golden colour. They swell out to about 1 inch in thickness and, immediately they are done, they should be removed from the oil and drained on a cloth in the oven. Before serving, sprinkle with sugar.