|Milk||4 Fluid Ounce (125 Milliliter)|
|Water||4 Fluid Ounce (125 Milliliter)|
|Unsalted butter||4 1⁄2 Ounce, cut into small pieces (125 Gram)|
|Caster sugar||1 Teaspoon|
|Plain flour||5 1⁄2 Ounce (165 Gram)|
Mix the milk, water, butter, salt and sugar in a saucepan and bring to the boil.
Add the flour in one go and stir in with a wooden spoon for about 2 minutes.
Remove from the heat and add the eggs one at a time, stirring each one well in.
Preheat the oven to 200°C (400°F), gas mark 6.
Using a piping bag with a 14-mm / 5/8-inch nozzle, pipe two `crowns' of choux pastry around the pastry disc -the first 3 mm / 1/8 inch from the edge and the second in the centre.
Change to a 10-mm / 3/8-inch nozzle and pipe 15 small balls of choux pastry (about the size of a walnut) onto a separate baking sheet lined with baking parchment.
Bake separately in the preheated oven for 20-25 minutes for the small balls and 25-30 minutes for the base - making sure you do not open the oven door while they are cooking.
Remove from the baking sheet and leave to cool on a wire rack.