Preheat oven to 425.
Line two baking pans with parchment paper and set aside.
Combine milk, water, butter, salt and sugar in a medium-sized saucepan.
Cook over high heat, and bring to a rapid boil.
Add flower and lower to medium-low.
Start stirring fast with a wooden spoon, and continue to stir until the dough comes together and you have a shiny and smooth ball of dough.
Transfer dough to a mixing bowl and let rest for a few minutes.
Add the eggs one by one, making sure each egg is incorporated before adding the next, and beat until the dough is thick and shiny. Don't add the eggs all at once.
Drop a tablespoon of dough onto parchment paper, leaving about 2-inches in between each dough ball.
Place both baking sheets in oven and immediately lower oven temperature to 375.
Bake for 12 minutes; rotate the pans by placing the bottom pan on the top, and the top pan to the bottom; bake for an additional 12 minutes.
While cooling, make the filling.