Preheat the oven to 200 °C. Beat the eggs together with the salt. Heat the water, milk, sugar and butter in a saucepan over a low heat.
Take the saucepan off the heat and sieve the flour into the liquid. Stir with a wooden ladle and return the saucepan to the heat.
Stir until the batter leaves the edges of the pan and starts to appear glossy. Transfer to a bowl and mix in a little of the egg mixture at a time, do not pour it all in if the batter feels too runny. It should be thick enough to pipe.
Stir until the batter feels creamy. Place the batter in a piping bag with the nozzle of your choice and pipe peaks, about 3 cm in diameter, on a parchment-lined baking tray.
Sprinkle over the nib sugar and bake in the lower part of the oven for 17 to 20 minutes. They should turn a nice brown colour.
Switch off the oven and insert a wooden ladle between the door and the oven to gently allow the steam to escape. Leave the petits choux to stand for about five minutes to let them dry. Then leave them to cool on a rack.
Cut a lid for each petit choux. Whisk the cream and pipe it onto the lower section, pour curd or jam on top, and add the lid. Best eaten the same day.
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