Bring the water, milk, salt, sugar and butter to the boil.
Add the flour and dry out the paste. Slowly add the eggs using a mixer. Using a 15 mm diameter star shaped nozzle, pipe 6 cm salambos. Spray a thin layer of grape seed oil on top. Freeze and bring back to the correct temperature at least 2 h before baking.
Bake in a deck oven at 180°C (356°F) (releasing valve open).
If using a fan-assisted oven, freeze the choux paste then place in the oven at 260°C (500°F) and turn the oven off.
Leave the choux pastry to rise (releasing valve closed) then turn the oven on to 170°C (338°F) without opening the oven and continue baking.
Sublime with vanilla
Whip all the ingredients together using a mixer.
Use the ingredients to make caramel.
Dip the choux pastry in the caramel and place, head down, onto a Silpat®. Leave to cool and then cut at the level of the caramel. Pipe the Sublime cream with vanilla using a star shaped nozzle. Glaze with caramel.