Ingredients

60g Unsalted Butter
64g (64ml) Water
3.2g Caster Sugar
80g Milk
2 x Pinch Salt
80g Plain Flour (Sifted)
2 x Eggs (60g ea) Slightly beaten

Method

1.       Preheat oven to 200ºC. Place baking paper in the bottom of a shallow tray.
2.       Combine water, milk, butter, sugar and salt in a heavy base saucepan and bring to the boil.
3.       Remove from the heat and quickly beat in the flour with a wooden spoon.
4.       Return pan to the heat and continue beating until the mixture comes together and comes away from the side of the pan.
5.       Beat for a further 1-2 minutes on low heat to cook the flour.
6.       Remove from the heat and allow to cool slightly.
7.       Transfer to an electric mixer with a beater attachment and begin beating the mixture on medium speed to release some of the heat.
8.       When the mixer bowl is cool to the touch gradually add the beaten eggs very slowly to the mixture from the side of the bowl. Only add 1/4 of the egg mixture at a time and allow to thoroughly mix in before adding the next 1/4.
9.       Once combined the mixture will be glossy. Place mixture into a piping bag and using a plain nozzle pipe 2.5cm round puffs onto the baking paper leaving 1cm between each. Try to make as uniform as possible ending the process at the centre of the puff and rising up cleanly.
10.       If any of the puffs have a peak at the top pat them down using a wet finger.
11.       Bake in the oven for 25-30 min until they are firm and hollow when tapped.

Place on a wire rack to cool.