Preheat the oven to 200 degrees Celsius / 390 Fahrenheit with top and bottom heat.

Take a small saucepan with a thick bottom and heat the milk, water, and butter in it until the butter has melted and the mixture begins to boil.

Remove the saucepan from the heat and add the flour along with a generous pinch of salt. Mix everything together with a whisk, then return the saucepan to the heat. Set the heat to low/medium.

Using a spatula, keep stirring the dough regularly, and cook the choux pastry for about 10 minutes until it forms a firm ball of dough.

Place the ball of dough in a food processor fitted with the flat beater, turn it on, and add the eggs one at a time. Don’t add another egg until the previous one has been fully incorporated.

Mix well until you have a nice, smooth dough. Transfer the dough to a piping bag and pipe small, walnut-sized balls of choux pastry onto a baking sheet lined with parchment paper. Be sure to leave some space between the choux pastries, as they will expand in the oven.