Eclair and Choux Pastry

1.Eclair: Combine water, milk, sugar, salt, and butter in a pot and bring to a boil. Once boiling, remove from heat and add flour, stirring completely. Return to heat and cook for 2 minutes.

2.Transfer the mixture to a mixer and mix until it cools down to 55 degrees using a paddle attachment. Then add the eggs.

3.Scoop the mixture into a silpat-lined tray in 35 gram portions, spray with oil, and sift powdered sugar over the top.

4.For the Choux: Place the choux dough that has been rolled between two silpats on top and bake at 165 degrees for 30-40 minutes.