For the Choux Pastry Dough

1. Combine the butter, water, milk, salt and granulated sugar together in a medium pot over medium heat. Stir until the butter has melted. Bring mixture to a simmer.
2. Once simmering, reduce heat to low and add the flour all at once. Stir vigorously until the flour is completely incorporated and the dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute to cook the flour.
3. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle
   attachment. Allow to cool for a few minutes.
4. Mix on a low speed and slowly add the eggs in separate additions, mixing for approximately 30 seconds between each addition. The mixture will look curdled at first, however, will begin to come together as the mixer runs.
5. Pour in the final addition of beaten eggs very slowly. Stop adding the eggs when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. Leave a few teaspoons of beaten egg behind, which can be used with the egg wash.

Cream Puffs & Profiterole Shells

1. Preheat oven to 205°C.
2. Line two baking sheets with baking paper. Lightly brush the baking paper with water – this creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.
3. Transfer the choux pastry dough to a piping bag. Pipe 4 cm mounds approximately 5 cm apart.
4. Using a water moistened fingertip, smooth down the peaks and lightly brush each with egg wash. Bake for 20 minutes.
5. Keeping the pastries in the oven, reduce the oven temperature to 180°C and continue to bake for approximately 10 – 15 additional minutes until golden brown. Do not open the oven as this will prevent them from properly puffing up.
6. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling with On Top^®.