Line a baking tray with greaseproof/parchment paper and put to one side for now.

Place a saucepan over a medium heat and add the water, milk, butter, sugar and salt and stir well to combine. When the mixture just starts to boil, remove from the heat and add the flour and stir well to combine.

When the flour has been mixed in, return the saucepan to a medium heat and stir for 2 minutes to partially cook the flour. The dough will start to form a lovely smooth ball in the pan.

Remove from the heat and transfer the dough into a mixing bowl. Brake the dough ball up to help coo it and make it easier for the eggs to be added.

Add the eggs one at a time and using a mixer, fully combine the egg before adding the next. Continue until all of the eggs have been included and the dough has soft enough to pipe.

Transfer the dough into a piping bag with a standard 12-14 mm tip.

Move to the lined baking tray and pipe 24 – 28 puffs onto the tray. Each one should be about 1 ½ inches in diameter and ½ inch in height with a space of about 1 inch between each one.

When all of the dough has been piped, place the baking tray in the oven for 10 minutes on the middle shelf of the oven.

After 10 minutes do not open the oven door but turn the temperature down to 165C/325F/Gas Mark 3 and bake for a further 20 minutes or until the top of the puffs have turned golden brown.

When ready, remove from the oven and place on a wire rack to cool fully.