Preheat oven to 400 degrees. In a large medium sized pot, add water, milk, butter, salt, and powdered sugar. Cook on medium heat, stirring occasionally until mixture comes to a boil.
As soon as the mixture starts to boil, remove from heat, add flour, and stir quickly. Return pot to heat and cook for 2 more minutes on medium heat to remove flour taste, stirring constantly.
Remove dough from heat and pour dough into a mixer fitted with a paddle attachment.
Turn the mixer onto low and mix for 3 minutes to begin cooling down the dough.
Turn the mixer up to a 3 on a 10 speed mixer, scramble the eggs with a fork, and begin adding them a little at a time. The pate a choux may curdle a little with each addition, but the dough will come back together. You know you’ve added enough egg when you can draw a line in the dough and it slowly sinks back in.
Pipe the pate a choux onto a **parchment lined sheet pan with a #12 tip. Pipe rounds that are about 1 to 1 1/2 inches in diameter, making sure to leave 1-2 inches of space between them so they have room to expand.
When piping, do not pipe them high. Rather, pipe so that the dough spread out and build up. You don’t want to end up with Hershey Kiss shaped dough. Instead, it should be more like a smooth mound that is 1/4 inch high, but don’t stress too much about it being 1/4 inch high. You can make them bigger if desired!
Bake at 400 degrees for 5 minutes, then turn the temperature down to 350 degrees and bake for 20-30 minutes, or until puffs are deeply golden brown all over. If the tops start to brown too fast, cover them lightly with foil. Do not let the foil touch the puffs though, as this will deflate them.
When they are done, poke a hole in the bottom of each one with a tooth pick, and allow them to dry out for 2 hours.
Once the puffs are cool and dried out, fill with desired filling through the opening in the bottom. Or you can also cut the puffs in half and fill with a pretty star tip. Store choux pastries/cream puffs in an airtight container in the refrigerator for 2-3 days. Cream puffs can also be frozen for up to a month.
**I prefer parchment to silicone because the puffs won’t stick at all to parchment.