Choux Pastry

In a saucepan, bring the milk, water, sugar, salt, and butter to a boil.

Add all the flour at once and mix well. Cook over medium heat for 1-2 minutes until a thin film forms on the bottom of the pan.

Transfer the dough to a bowl and let it cool down to 55°C.

Gradually pour in the eggs while mixing continuously. The eggs should be emulsified with an immersion blender.

Place the finished dough into a shallow container or a piping bag, cover with plastic wrap directly touching the surface, and let it rest at room temperature for 60 minutes.

Pipe the dough onto parchment paper in a staggered pattern, leaving enough space between them.

Preheat the oven to 180°C (using convection).