* ingredients
°10 cl of water
°8 cl of milk
°1 teaspoon sugar
°1/2 teaspoon salt
°75 grams butter
°100 g flour
°3 eggs
°20 cl of complete liquid cream
°2 tablespoons of sugar

* Preparation

 Preparing choux pastries; In a saucepan, put water, milk, butter, salt and sugar. Boil the mixture until the butter melts.
 Add all the flour at once, and stir lightly with a wooden spoon until the dough forms a ball sticking out of the bottom of the pan.
 Allow the dough to dry for 2 to 3 minutes over medium heat, always stirring with a wooden spoon.

 In a bowl, whisk eggs into an omelette. Add the equivalent of one egg to the dough and stir well to incorporate the egg.
 Add a few beaten eggs, and mix well. We stop incorporating the eggs when the dough forms a beak under the spoon when it is lifted with the spoon.

 Place the choux pastry in a soft piping bag.
 Place a small ball of choux pastry on a baking sheet or silicone braided sheets. And put a second small ball of dough on top.
 Bake for 12 to 15 minutes in an oven preheated to 200 degrees. Let the puffs cool on a wire rack.

 Prepare the whipped cream Place bowl or salad bowl in freezer with mixer beaters for about 20 minutes.
 Pour the cold liquid cream into the bowl, beat the cream with a mixer, on medium speed when set, add sugar and beat for a few more minutes.

Enjoy !