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1. Preaheat the oven to 375u00b0.
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2. Combine the water, milk, butter, sugar and salt in a medium pot over medium heat and bring to a boil.
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3. Add the flour and stir, using a wooden spoon, until the mixture comes together, about 5 minutes. Continue to stir until the dough begins to dry out and pull away from the sides of the pot, about 2 minutes.
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4. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Whip on low speed, adding the eggs one at a time, making sure each egg is fully incorporated before adding the next.
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5. Cut the tip of a piping bag and insert a plain round tip. Using a rubber spatula, transfer the choux to the piping bag. Line a sheet tray with parchment paper and pipe 5 rows of choux dough, 5 in each row, about 1 1/2 -inches in diameter, leaving a 1-inch gap between rounds. Using a pastry brush, lightly brush the egg wash on each choux. Bake on a center rack at 375u00b0 for 10 minutes. Rotate the sheet tray and bake for an additional 10 minutes until the mounds are puffed and golden brown.
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6. Remove the sheet tray from the pan and allow to cool for a few minutes before serving.
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Note: For cheese puffs, add 2 ounces (about 1/2 cup) grated Comte or Gruyere cheese after all of the eggs have been incorporated in step 3.
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Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/17903/How_to_Make_Dominique_Ansels_P%C3%A2te_%C3%A0_Choux.htm#ixzz3Dgc3DImq
