For the Pate a choux

Bring the milk, water, salt and butter to a boil over medium heat, stirring constantly. Once the butter has melted, add the flour all at once and stir vigorously to combine. Continue to stir until the mixture forms a mass and pulls away from the sides of the pan, about 3 minutes. Transfer the mixture to the mixer and beat on medium speed with the paddle attachment until the mixture cools down. Add the eggs 1 at time, beating until smooth after each addition and checking the consistency of the dough. Stop adding eggs when the dough slowly slides down the paddle. Τhe pate a choux is ready to be piped and baked.