Choux pastry

Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan and cook over medium heat. Stir until the butter has melted. Bring mixture to a simmer.
Once simmering, reduce heat to low and add the flour all at once.
Stir until the flour is completely incorporated and a thick dough emerges, it will start to form into a ball. You will start to notice that the dough will leave residue on the bottom of the pot. Keep stirring the dough and cook for an additional 2-3 minutes.
Remove from heat and transfer the dough to the bowl of a stand mixer fitted with a paddle attachment, or do as I like to do it, by hand using a Danish dough whisk. Allow the dough to cool down for a few minutes before adding the eggs.
Slowly add the beaten eggs, just a little at a time, You might not need all the eggs so it's important that you pay attention to the dough as it comes together. The mixture will look curdled at first but will begin to come together as you keep mixing it. Stop adding more eggs when the choux pastry has reached the desired texture: it should be shiny, thick, and smooth with a pipeable consistency.
Your Choux pastry is then ready to use. I like to put mine in a piping bag fitted with Wilton 1A tip. You can use right away, or if you can store in the fridge for a couple of days until you are ready to use.
Pre-heat oven to 400°F (200°C)
Using parchment paper on a baking sheet. Lightly brush the parchment paper with some water to create a humid environment for the pastry to bake on.
Holding the bag upright, pipe about a 2–3-inch mound, 3 inches apart. For any peaks that form, you can take a wet finger and smooth them down.
Lightly brush each bun with the egg wash
Bake for 20 minutes at 400°F, refrain from opening the oven for this time as it will prevent the pastry to properly puff up. After 20 minutes reduce the heat to 350°F, take the pastry out of the oven, and with a toothpick poke a little hole in the bottom or side of each pastry, then put them back in the oven and continue to bake for another 10-15 minutes until golden brown. Allow to completely cool before filling.

Almond filling

In a stand mixer with a paddle attachment mix all ingredients, except the cream, to a paste. Check out the recipe to make your own almond paste here.
Pour in the cream a little at a time and mix well until you have a nice, smooth filling.
Put the mixture in a piping bag.

Assembling

Cut a lid off the pastry and fill with the almond filling.
Add whipped cream and add the lid back on again.
Dust with confectioners’ sugar.

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