1. Combine Milk, Water, Salt, Sugar, and Butter

In a medium-sized saucepan, combine the 1/2 cup milk, 1/2 cup water, 1/4 tsp salt, 1/4 tsp sugar, and 1/2 cup unsalted butter. Bring the mixture to a boil over medium-high heat, stirring occasionally. Keep a close eye on it to prevent burning.

2. Add Flour to the Mixture

Once the butter has fully melted and the mixture is boiling, add 1 cup of all-purpose flour all at once. Stir quickly and continuously with a spoon to incorporate the flour. The mixture will come together into a dough.

3. Continue Stirring

Lower the heat to medium-low and continue stirring the dough for another 2-3 minutes. This step is important to cook off the moisture and ensure that the dough reaches the right consistency.

4. Cool the Dough

Transfer the dough to a mixer bowl and use a paddle attachment to mix on low speed for 2-3 minutes. This will help cool the dough slightly, preventing the eggs from scrambling when you add them.

5. Add the Eggs

Slowly add the whisked eggs, one at a time, mixing well after each addition. The dough should become smooth and glossy with each egg. Be patient here—it may take a few minutes for the dough to fully incorporate the eggs.

6. Pipe the Dough

Once the dough is smooth, fit a pastry bag with a star piping tip. Drape the bag over a mug for easier filling. Spoon the dough into the bag, twist the top to secure it, and pipe 3-4 inch long batons about 2 inches apart onto the prepared baking sheet.

7. Chill the Dough (Optional)

For the second batch, place the piped dough into the fridge or freezer while the first batch is baking. This will help maintain the shape and ensure that the pastries puff up correctly.

8. Bake the Pastries

Bake the pâte à choux in the preheated oven for 15 minutes at 425°F. After 15 minutes, reduce the temperature to 375°F and continue baking for an additional 10-15 minutes. The éclairs should be deep golden brown and fully puffed up.

9. Let the Pastries Cool

Once the pastries are golden and puffed, remove them from the oven. Use a skewer to poke two holes at each end of the éclair to allow the steam to escape. This prevents the pastries from collapsing as they cool. Transfer the pastries to a cooling rack to cool completely.

10. Bake the Second Batch

Once the first batch is done, preheat the oven to 425°F again. Take the second batch of piped pâte à choux from the fridge or freezer and place it directly into the oven. Bake as described in steps 8 and 9.