Step by step

1. Add the butter, water, milk, salt and sugar to a saucepan and heat over medium heat. Once the milk mixture simmers, lower the heat and add the flour.

2. Take of the heat and stir vigorously until the dough comes together in a ball. Put back on the heat and keep stirring until the mixture leaves a film on the bottom and sides of the saucepan.

3. Transfer the dough to the bowl of a Stand Mixer fitted with Paddle Attachment and let rest for 5 minutes.

4. Turn speed to 4 and edd the eggs one by one until incorporated and the dough has a shiny and pipeapble consistency. Tip: when you lift the Paddle Attachment straight up from the dough, a V shape should form.

5. Line a baking tray with parchment paper and use a pastry brush to dampen the parchment paper. It will make the choux crispy on the outside.

6. Pipe the choux on the baking tray. Dip your index finger in some water and flatten the top of the choux.

7. Mix an egg with a tablespoon of water and brush the choux with egg wash.

8. Bake for 20 minutes on 200°C, lower the temperature to 175°C and bake for another 10 minutes.

9. Do not open the oven during baking. Leave the oven door closed until 20 minutes after baking. Then transfer the choux to a wire rack.

10. Fill the choux with pastry cream, whipped cream of any filling of your choice.