Benjamin the Baker

1. Bring milk, water, butter, and salt to a boil.
2. Turn off the heat and add flour all at once. Stir until the dough comes together.
3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.
4. Transfer to another bowl and let cool for at least two minutes.
5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added. When ready the dough should slowly slide off the spatula and leave a V shape. You may not use all the eggs.
6. Using a French star tip (like Ateco 869), pipe the eclairs roughly 5in (13cm) long onto either a parchment or silicone mat lined sheet pan.
7. Lightly spray the eclairs with non-stick cooking spray and bake at 375F (190C) for 25 minutes and then turn down the oven to 325F (160C) and bake for another 15 minutes to dry out the eclairs.