Thermomix instructions:
Place the water, milk, butter and salt into the mixing bowl and heat 5 min/100C/Speed 1. Add the flour and mix 20 sec/speed 4. Remove the mixing bowl and let cool for 10 minutes. Place the mixing bowl back into position and mix speed 5, adding the eggs one at a time through the hole in the mixing bowl lid onto the roating blades. After adding 80% of the eggs, start testing the dough as described above. If it not yet the desired consistency, put the lid back on and turn to speed 5 and add another egg. Test each time until attaining the de-sired consistency.
Grease a sheet pan but do not use any parchment paper. Place the dough into a pastry bag fitted with a round tipped nozzle about 7-8mm wide. Roll the end closed and, if you are right-handed, hold the end with your left hand and grip the bag about 6 cms above the top of the pastry tip with your right using this hand to squeeze the bag in order to pipe out the dough. The side of the pastry tip should be touching the sheet pan forming a 45° angle to the pan and squeeze the bag with the right hand to form a 4 cm diameter mound, curling the dough on top of the first layer to form two layers. Leave 3 cm between mounds and start the next line to offset the previous line. Cover with cling film ensuring the plastic does not touch the pastry until ready to use.
When ready, remove the cling film and bake in the oven for 20-25 minutes until risen, dark golden, and firm. Do not open the oven during the first 15 minutes. When ready, remove from the oven and place on a rack to cool. They will come out hard and soften over time.