Coffee Choux Pastries with Poppy Seed Craquelin Layer

In a pot, mix 135 g of water, milk, butter, sugar, and salt and bring to a boil. Remove from heat and stir in the flour. Return to the hob and stir on low to medium heat (this requires strength and persistence) for about 2-3 minutes, until the dough is smooth and compact and a coating (but not burnt) adheres to the bottom of the pot. The dough should look like thick, smooth mashed potatoes.

Transfer to a stand mixer bowl and, using the flat beater attachment, mix on low speed for several minutes until slightly cooled (it shouldn't be hot, but still warm).

Then, beat in the eggs one by one. The resulting dough should have a creamy consistency. We need it to hold its shape on the baking sheet – so be careful with the last egg, observe how the dough looks after the 4th egg, and if necessary, add only a portion of the beaten 5th egg. Conversely, if the dough is too thick, feel free to thin it with a little water (if you don't have any unused beaten egg on hand).