In a small pot add milk, water, butter, tomato paste and salt, cook over medium heat until the butter has melted.
Add the flour and stir vigorously to combine the liquid and flour, cook and continue to stir for 2-3 minutes until a skin forms on the bottom of the pot and the dough pulls cleaning away from the sides of the pot.
Let the dough rest for a minute, stirring occasionally to let it cool off a little.
Add one egg at a time and beat with a wooden spoon until each egg is fully incorporated, beat for an additional 30 seconds after the last egg has been added to ensure a smooth dough.
The dough should be fully homogenized, smooth, thick and slightly glossy.
On to a greased baking tray pipe or dollop using a disher small balls leaving one inch spacing on all sides.
Bake at 375F for 20 minute or until golden brown and puffy, rotating the tray halfway through the cooking time. Pierce the bottom of each puff when they come out of the oven to release steam.
Mix all of the ingredients for the filling together and place into a small zip lock bag, cut off one of the corners of the bag.
When the pate a choux have cooled, pipe the filling into the hole you created on the bottom or find a natural crease in the puff to push the filling in. Alternatively, you can cut the choux open and spoon in the filling.