*make Creme Patissiere prior to baking pastry.
Preheat 350 F and prepare a six doughnut baking tray.
In a medium sauce pan on medium-high heat, add milk, water, butter, sugar, and salt.
Heat until butter is melted, stirring with a rubber spatula.
Once the butter is melted, turn temperature to a medium-low heat.
Add all the flour at once, whisk quickly to incorporate and make smooth.
Use the spatula to press and fold the batter as it firms.
This should slightly dry the mixture, cooking the flour. (about 1 minute)
Remove from heat and transfer to bowl of stand mixer with paddle attachment.
Let cool for a couple of minutes.
Turn mixer on to a medium low speed and let some of the hot air work out of the dough. (30 seconds)
Add one egg at a time. Stopping to scrape sides and bottom of bowl between each egg.
Don't over beat the dough. It will curdled at first, but soon turn into a nice uniform shiny consistency.
You will know its ready, when you turn off the mixer and lift the paddle. If the dough hangs from the paddle without dripping off right away its done.
Transfer dough to a piping bag fitted with a 2 inch round piping tip.
Pipe 5-6 large balls in a circular shape around the doughnut rings.
Smooth tops with a wet finger.
Brush lightly with egg wash.
Bake 25-30 minutes until golden brown.