Preheat oven to 200°C. Line 2 oven trays with baking paper.
Place milk, water, butter, sugar and salt into the Thermomix bowl and cook 5 min/100°C/speed 2.
Add the flour and mix 30 sec/speed 4. Allow to cool for around 30 minutes.
Once cool, add eggs to the mix and blend 30-40 sec/speed 4 until completely combined.
Spoon mixture into piping bag with large nozzle and pipe into rounds (or eclairs) on a baking paper lined tray. The pastry spreads, so be aware of this when choosing a size to pipe.
Place into oven and cook for approx 20-30 minutes.
PLEASE NOTE: Do not open the oven door before 20 minutes or they will deflate. After 20 minutes baking, turn the oven down to 180°C.
Pierce the base of each cooked pastry and return to the turned off oven, with the door ajar to dry out a little.
Depending on what application you are using the choux pastry for, will determine the precise cooking time. See each recipe for further details.