Mix the water with the milk, the sugar, the salt and the butter. Heat this up till the butter is melted. I do this on a medium high heat.
Once it’s melted add the flour and directly start mixing to prevent lumps from forming. Then while stirring cook the batter for three to four minutes on a medium heat. We do this to give the dough more strength and remove the floury taste. Once it’s starts to shine you know it’s done.
Then take the pan off the heat and let it cool down for 5 minutes.
After that mix in the egg. Do this egg by egg and mix it every time to insure it’s well incorporated.
Then transfer it into a piping bag that’s fitted with a round nozzle and pipe small dots on a silicon sheet. At the end of each dot I give the bag a little swirl to prevent a tip from forming. When baking with a craquelin disc this doesn’t really matter, but it you bake it without this will give a beautiful round choux without a burned tip on top.
Now place a disc on every choux. Don’t take them out of the fridge all at once, because they turn soft quite fast.
Then bake them at 190 °C for 30 minutes. Absolutly don’t open the oven in between, then they will collapse!
Now after the 30 minutes I always leave them in the oven with the door slightly open for another 10 minutes. This to insure all the moisture has evaporated. Then keep them dry and covered for later.
