Preheat oven to 190°C. Line baking trays with baking paper or silicone mats.
Add milk, water, sugar, salt and butter into a saucepot and bring to a boil over medium-high heat.
Turn off the heat then add in flour and combine well using a spatula.
Using low heat, cook the flour mixture for a few minutes to dry out the mixture. Once you see that the bottom of the pot is covered in a thin film of residue, transfer the pastry to a mixing bowl.
Add eggs into the mixing bowl, one at a time, and combine well with the spatula. Ensure that each egg is fully incorporated before adding the next. To check if the pastry is of the correct consistency, cut through the pastry using the spatula and check if it closes back up slowly. If it does, it is ready. If not, add a little more egg mixture and combine.
Transfer pastry to a piping bag and pipe 6-8cm rounds on the baking paper/silicone mat. If you prefer to make smaller cream puffs, pipe 3-4cm rounds instead. Using a moist finger or a fork, flatten any pointed peaks to ensure even baking.
Bake pastry at 190°C for around 20-30 minutes (depending on size of cream puffs) until browned. Avoid opening the oven in between to prevent cream puffs from collapsing. The resultant cream puffs should feel light and be hollow inside. Transfer cream puffs to a wire rack to cool completely before filling with cream. If not using cream puffs immediately, you can store them in the freezer.