Puff-Puff Choux Pastry

Combine water, milk, butter, salt, and sugar in a saucepan and bring to a boil

Remove from heat, add all the flour at once, and stir until smooth (the dough will become very thick and form a ball)

Return the dough to medium heat and dry it out by pressing it with a spatula for a couple of minutes (a thin crust should start to form on the sides and bottom of the pan). Remove from heat and let the dough cool for 10-15 minutes

Whisk the eggs together in a bowl, then gradually add them to the dough, mixing well after each addition. You might not need all the eggs. The ready dough should be thick and slowly flow off the spatula in a V-shape

Cover the dough with plastic wrap and let it rest for a couple of hours (you can put it in the fridge if you want to rest it longer or cannot bake immediately)

Pipe the puffs into rings about 1 cm high (approx. 7 cm in diameter), top with a 6 cm craquelin disc, and bake at 170°C for about 50 minutes. Do not open the oven door during baking

Combine the ingredients for the craquelin and rub them together with your hands. Knead the dough, gather it into a ball, wrap it in plastic wrap, and chill in the refrigerator for 1 hour