• In a heavy bottomed pan melt the butter, milk, water, salt and sugar together, stirring with a wooden spoon until the mixture is scalded. 
• Add in the flour, stirring until the mixture has become smooth. Then break up the mixture and move it around in the hot pan.  Tend the heat carefully. You want to steam off some of the moisture without burning the dough. Break up the dough and move it around in the pan.  Keep it steaming for about five minutes, at which point it can be moved to the stand mixer.
  
• Begin mixing and add in one egg at a time until all the eggs are in and the dough is smooth and glossy. 
• Line a cookie sheet with parchment paper and then shape the dough onto the parchment into your desired shape.  Profiteroles are balls, usually the size of a golf ball. Eclairs are like logs. Both are pretty exciting. The dough rises a little so leave an inch between pastries.  For this step many recipes will recommend the use of a pastry bag. I find them messy. Nothing wrong with messy if you really need it but in this case I have had equal or better results just using two spoons, one in each hand.  I scoop a desired amount of dough in one, use the other to scrape it onto the parchment paper and then swirl my spoon around the top of the dough until it is smooth. If there are any pesky spikes of dough that are difficult to smooth one can wet their finger and tap the spike down, but use this sparingly as you do not want to add water moisture.  We want as much egg moisture as the dough can hold but only egg moisture.

Freezing Option

• The pastries can be shaped on the parchment paper and set into the freezer instead of the oven to flash freeze.  They can then be thawed and baked with no ill effects whatsoever.  
• Take the frozen pastries out of the freezer ahead of time and let them thaw to room temperature before baking.

Baking

• Bake the pastry at 375 F until it is golden brown and has puffed up and is just perfectly crisp but not overdone. Part of the joy in Choux pastry is the crunch of the outside combined with the sweet explosion on the inside, so you'll want them just a smidge crispy. 15 minutes is a good time to begin checking.

Whip the Filling

• This filling recipe is divine and so, so simple.  Just whip the two ingredients together till the desired consistency is reached. 
  

Fill the Profiteroles

• Fill the pastry as soon as it has gotten to room temperature. A little syringe, the kind you’d give a child medicine with, works really well for filling the pastries.  Garnish with drizzled Dulce de Leche and shaved chocolate.  Serve immediately.