Choux Puffs with Coffee and Crispy Poppy Seed Layer (Craquelin)

In a saucepan, combine 135 g of water, 120 ml of milk, 100 g of butter, 14 g of granulated sugar, and salt. Bring to a boil, remove from heat, and incorporate 215 g of flour all at once.

Return the saucepan to low to medium heat and stir vigorously for 2-3 minutes, until the dough becomes smooth and leaves a thin film on the bottom of the pan. Transfer to a stand mixer bowl and mix with the paddle attachment on low speed until slightly cooled.

Incorporate 5 eggs one by one, mixing well after each. The dough should be creamy and hold its shape. Cover with plastic wrap directly on the surface and let cool.