Sweet and Simple Pastry Puffs - the Italian Bignè

Place the milk and water in a small saucepan.

Add the butter and cook on low heat for a few minutes until the butter has totally melted.

Add the flour and stir thoroughly with a spoon so as not to form too many lumps.

Continue cooking and stirring for a couple more minutes then turn off the heat and let cool slightly.

Add one egg and stir vigorously with the spoon so that the egg is absorbed into the mixture.

Add the second egg and continue to stir so that the mixture incorporates the second egg perfectly.

Place all the dough in a pastry bag (or in a freezer bag with a hole in the corner).

Create many piles of dough on a baking sheet with parchment paper well spaced from each other.

Bake the cream puffs in a preheated ventilated oven at 350° for about 35 minutes until they are cooked, golden brown and puffy.

Take the puffs out of the oven and let them cool completely before removing them from the pan.