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PdfPosition a rack in the lower third of the oven. Preheat the oven to 200C/400F/Gas 6.
Combine water, whole milk, unsalted butter, and salt in a large saucepan.
Bring the mixture to a full boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan.
Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture.
Transfer to a bowl and let cool for 5 minutes, stirring occasionally.
Beat in eggs one at a time by hand, with a wooden spoon, or on low speed with a mixer until the paste is smooth and shiny.
Choux paste can be covered and refrigerated for up to 4 hours.
Scoop the paste into a large pastry bag fitted with a 2.5cm tip for large éclairs or a 1 cm muzzle for miniatures.
Shape the paste into 8 to 10 large or 24 miniature éclairs.
Bake the éclairs for 15 minutes.
Reduce the oven temperature to 180C/350/Gas 4 and bake until golden brown and very firm to the touch, 10 to 15 minutes more for miniatures or 25 to 30 minutes more for large éclairs.
Turn off the oven, poke the short end of the éclairs, and let dry in the oven for 10 minutes.
Remove the éclairs to a rack and let cool completely.