Perfect creampuffs

Heat up your oven to 190°C (375F) (Convection-Bake/Turbo)

In a small saucepan, mix together the water, milk, butter, sugar (About 1tsp) and salt over medium heat on your stove. Bring to a gentle boil until the butter is melted.

Add flour and mix to get a Choux dough, about 2 minutes. Mix constantly using a wooden spoon or a spatula.

Remove from stove and move to chill in a mixer equipped with a paddle. At this point you want to chill the Choux by mixing at medium speed for 3-4 minutes.

After chilling the Choux, start mixing in eggs. One at a time. Every egg mus completely integrate into the Choux before adding the next egg.

Once your Choux forms stable V shapes on the paddle, stop adding the eggs.

Transfer the Choux to a piping bag, line a baking sheet with baking paper and pipe evenly sized morsels, 4-5 cm in size.

Dip your finger in water and flatten the tips of the morsels so those won't burn during baking.

Bake, on a center rack, for 14-20 minutes until the Pastry has risen but have yet to turn golden-brown.

Next, reduce the heat to 170°C (338F) and bake for another 15-20 minutes until the pastry is golden brown. Remove from oven and let cool on baking sheet.

Do not open the oven while baking.

Cream puffs filled with Creme Diplomat which is one portion of whipped cream folded into one portion of Creme Patisier.

Slice the pastry horizontally and fill generously with Creme Diplomat using a piping bag.

(Optional) To serve, melt dark chocolate, cubed, with milk and baste.