Boil together milk, water, butter and sugar in a saucepan over medium high flame.

Remove from heat, using a wooden spoon, quickly stir in sifted flour until combined and mixture comes together into a ball. Return to low heat and cook, stirring constantly until the mixture leaves the sides of the saucepan and film forms on the bottom of the pan (3-4mins).

Transfer the dough to a clean mixing bowl and stir the dough till reach room temperature(no steam).

Gradually add in egg mixture and stir to incorporate (you may use wooden spatula to stir or use a mixer with paddle attachement to beat). Mix thoroughly until desired texture (to check-scooping it up using a wooden spoon, the batter should hang down about 20sec before drop down).

Pour batter into a piping bag fitted with a 1cm piping tip. Pipe on a baking tray line with non-stick baking paper(must use non-stick paper otherwise puff will stick on the paper), allow 2"-3" gap in between each batter.

Bake at preheated oven at 190c for 20mins, then 5-10 mins (fan forced) till golden brown and firm to touch (this is to prevent it collapsed later).

Transfer to a wire rack to cool.

Craquelin:

Beat butter and brown sugar till light and creamy.

Add in sifted flour, mix to combine.

Keep in fridge to harden.

Place dough in between two sheets of plastic sheet, roll into thin sheet (1-2mm).

Cut into small square and place on top of the choux pastry.