For the profiteroles, combine milk, water, butter and salt and bring to a boil, stirring constantly. Remove from heat, continue stirring while sifting in flour.
Continue to boil and stir until the dough separates from the side of the pan. Let cool slightly and add eggs, stirring constantly.
Preheat oven to 180 °C. Moisten piping bag and fill with batter. Line a baking tray with baking paper and pipe small heaps onto it.
Bake until the profiteroles are golden brown.