Preheat the oven to 200 degrees Celsius / 392 Fahrenheit with top and bottom heat.

Heat the milk, water and butter in a small saucepan with a thick bottom until the butter has melted and it starts to simmer gently.

Remove the saucepan from the heat and add the flour along with a generous pinch of salt. Mix well with a whisk, then put the pan back on the heat. Set the heat to low/medium.

Keep stirring the dough regularly with a spatula. This way, cook the dough for about 10 minutes until it forms a firm ball.

Put the dough ball in the food processor with a flat beater, while the machine is running, add the eggs one at a time. Only add a new egg once the previous one has been incorporated.*

Mix everything well until you have a nice smooth dough. Put this into a piping bag and pipe small balls of dough onto a baking tray (lined with parchment paper), about the size of a walnut. The dough will expand somewhat in the oven, so leave some space between them.

Bake the cream puffs in the oven for about 20-25 minutes until golden brown and cooked through. Leave to cool completely.

Meanwhile, prepare the filling for the cream puffs.

Whip the cream together with the sugar and whipped cream stabilizer until stiff.

Fill a piping bag fitted with a plain piping nozzle with the whipped cream.

Insert the piping nozzle into the bottom of the cream puffs and carefully fill them with whipped cream until they are full. Decorate the cream puffs with powdered sugar and enjoy!