In a medium sauce pan combine milk, water, butter, sugar, and salt.

Bring to a boil over medium-high heat stirring frequently.

When boiling reduce heat to low and add in flour. Stir and smash together over low heat for 3 minutes until smooth ball.

Transfer to stand-up mixer with paddle attachment. Allow to cool slightly.

Stir on medium speed and slowly pour in eggs.

Mix until smooth, less than a minute.

Place dough into a piping bag and pipe in 1.5 -2 inch mounds on to a cookie sheet lined with parchment paper or silicone baking mat.

Bake at 425 degs F for 15 minutes then reduce heat to 375 and bake for another 8 mins or until golden brown.

Remove from oven and turn oven off. Cut a small slit into the side of each pastry.

Place back in the oven with door open and allow to cool for about 45 mins.

Fill with cream as desired. Slightly Adapted from Cooks Illustrated Issue Holiday Baking 2010.