Preheat oven to 425˚F. Line a rimmed baking sheet with silpat or parchment paper.
In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1cup of flour all at once with a wooden spoon.
Once flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
Transfer dough to a large mixing bowl and beat using an electric mixer or on a stand mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
Transfer the dough to a piping bag fitted with a ½" round tip or just cut the bottom at ½ inch. Pipe 28 puffs, each 1 ½” diameter and 1/2” tall rounds. Keep them 1"; apart and avoid making peaks, but if you do get peaks, wet fingertips lightly with water and smooth them out.
Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
Once cream puffs are completely cooled, fill them with cream (see recipe below).There are 2 ways to fill them:1. Pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back2. Cut off tops of puffs and pipe cream inside using a pastry bag then cover with the tops. Drizzle some of the chocolate sauce (recipe below) over the puffs.
