Choux Pastry puffs.
1/2 cup milk, 1 cup water, 6 tablespoons butter, dash of salt, 1 cup flour, 4 eggs.
Combine milk, water, butter and salt. Bring to a (not scalding) boil. Remove from heat and add flour all at once. Stir to mix with a wooden spoon.
Return to heat and stir until the mixture forms a ball. Remove from heat and cool, 4-5 minutes. Crack the four eggs in a bowl (check for shells) add the eggs, one at a time. Blend completely between adding eggs. Cool ten minutes.
Pipe one tablespoon on baking sheet per puff, with about a two inch diameter. Bake 15 minutes at 425, lower temp to 375 cooking an additional 5-10 minutes. Remove from oven, turn oven off, prick each puff lightly, return to oven for 10 minutes. Cool completely before filling, or eat warm like me.