Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

Combine water, milk, butter, sugar, and salt in a small pot. Bring to a gentle boil over medium heat and simmer until the butter melts and bubbles appear. Add the flour and stir immediately with a wooden spoon or spatula. Cook for another two minutes to form a choux dough, stirring constantly. You should have a smooth ball of dough.

Remove from heat and transfer to a mixer bowl fitted with the paddle beaters. Beat on medium speed for three to four minutes to cool the dough. (This is important so the eggs will not begin to cook when you add them in the next step.)

Add the eggs one by one. Don’t add the next egg until the previous one is completely incorporated into the dough.

Continue beating for another minute to form a sticky, shiny, homogeneous yellow dough.

Transfer the dough to a piping bag fitted with a star-shaped tip (or without a tip).

Line a flat baking tray with Gefen Parchment Paper. Attach the corners of the paper to the tray with a dab of dough.

Pipe small mounds of dough onto the tray at one-and-a-half- to two-inch (four- to five-centimeter) intervals. Push the tips down with a damp finger to prevent them from burning in the oven.

Position the tray in the middle of the oven and bake for 14 to 20 minutes, until the cream puffs are puffed but not entirely golden on all sides. Don’t open the oven door during this time.

Reduce the oven temperature to 340 degrees Fahrenheit (170 degrees Celsius) and bake for another 10 to 15 minutes, until the cream puffs are crisp and completely golden.

Remove from the oven and allow to cool on the tray.