Choux Pastry

Bring 125 ml water, 125 ml milk, 100 g butter and a pinch of salt and sugar to a boil. Dump in 150 g flour and beat with a wooden spoon until the dough forms a ball and leaves a film on the bottom of the pan, about two minutes. Cool it slightly, then beat in four eggs one at a time. It's ready when it falls off the spoon in a thick V shape. Pipe it and bake at 200°C for 20 minutes, then 170°C until hollow and dry. Don't open the oven early or they collapse. That's éclairs, profiteroles and gougères.