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Bring milk, water, and butter to a boil
Add flour and beat in, stirring constantly until the butter splits away from the flour
Mix on a kitchen aid with the paddle attachment on low speed
While the mixture is still hot, add one egg at a time, looking for V-shaped dropping consistency
Chill until cold
Using a plain tip piping nozzle, pipe the choux pastry 1cm wide
Press down a little with a wet finger
Bake at 190°C for 12-15 minutes until golden brown and half cooked
Turn the oven down to 160°C and cook for a further 8-10 minutes until the base is golden brown and the choux is hollow and light
Allow to cool fully before filling