1. Heat the milk, water, butter, sugar and salt until simmering.

2. Add the flour off the heat in one quick addition and mix vigorously with a wooden spoon until a dough forms (the dough should Not stick to the pot).

3. Place in the kitchenaid with the paddle and mix on medium until all the steam has evaporated.

4. Add the eggs in 2-3 parts, scraping after each addition.

5. Place in a bag with a round or star tip, depending on final look desired.

6. Top with appropriately sized craquelin.

7. Bake at 350F for 30-35 mins until the center isn’t wet (should be moist but not doughy and wet).

1. With a spatula, mix the soft butter, brown sugar, and salt until well incorporated.

2. Add the all purpose flour and mix until a creamy dough forms.

3. Roll between 2 pieces of parchment paper until fairly thin and freeze before cutting.