Put the 2 cups of water in a pan to boil with the butter. Stir constantly with a wooden spoon, add the sifted flour gradually. Mix until the dough starts to separate from the dish and remove it from the heat. Let it cool and start mixing, adding the eggs 1 by 1.
From the resulting dough, grab with a tablespoon and drop balls in the preheated oil to fry. The balls turn over by themselves during frying. Once they stop turning, they are ready to take out with a slotted spoon. Leave them to cool.
Make a syrup of the water and sugar by boiling them for 5-6 minutes and then flavour it.
The cooled Binet souffle balls are dipped in the warm sugar syrup.