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For the choux pastry dough: Mix 3 eggs, 65g milk, 65g water, 55g butter, 75g flour and a pinch of salt.
For the crackle layer: Mix 50g brown sugar, 50g flour and 40g butter.
For the mousseline cream: Heat 400g milk, add 4 tablespoons pastry cream powder, vanilla, 1 egg and 1 tablespoon butter.
Preheat the oven to 200°C. Bake the choux pastry for 10 minutes, then reduce the temperature to 150°C and bake until dry.
If you want them crispy, keep them in the oven until serving time as they will soften over time.