Step 1

Add water, milk, butter and salt to a medium pot. Turn the heat on to medium, and stir the mixture while the butter melts. Once the butter is melted, remove from the heat briefly to stir in the flour.

Step 2

Return the pot to the heat, and cook this flour mixture while stirring and mashing the dough up against the bottom of the pot, until it forms itself into a ball, and the dough has reached a temperature of 175º, about 1 to 2 minutes.

Step 3

Transfer the dough to a clean bowl, if desired (see note). Let the dough cool slightly until it is just barely warm, about 5-10 minutes.

Step 4

Whisk eggs together in a liquid measuring cup. Pour about ¼ of the whisked eggs into the dough, and vigorously stir the dough together with a wooden spoon until the egg is fully mixed into the dough. Repeat this process of adding in about ¼ of the eggs, while mixing, two more times. When the last remaining ¼ of the eggs are left, add in a tablespoon of the egg at a time, and mix together until the dough looks shiny and drapes off a spoon to form a “V” shape. Do not add in so much egg that the mixture is very loose. You may not use all of the egg.

Step 5

The choux pastry is now ready! Transfer the mixture to a piping bag, if desired.

Step 6

Bake or fry, as desired. See this recipe here for making Cream Puffs.