Pâte à choux (Puff pastry)

I began my apprenticeship with the preparation of chocolate éclairs. In this article, I will keep track of the difficulties in making puff pastry. In parallel with this, I will keep an updated article on the creation of a chocolate custard.
In fact, I've had the opportunity to test making puff pastry by making Gougères there are more than a year here. I had recovered a recipe on the internet but I can not remember the site and now my goal is specific:
- Test and validate a recipe for puff pastry.
- Master the technique of mounting / set chouquette, éclair and Paris-Brest.
- Adopt good hygiene practices in a laboratory.

I used this recipe for puff pastry and I valid it. It is tasty and has nothing to envy to that of the bakery downstairs from my flat.

Puff pastry recipe : (for 16 éclairs / éclairs 6 + 6 religieuses + chouquettes / 8 salambos + 8 éclairs / a Paris-Brest Ø20cm + 8 individual /12 salambos / 16 individual Paris-Brest)

Ingredients: 
80g unsalted diced butter at room temperature
100 mL water
150 mL of whole milk
1/2 teaspoon salt
1 tbsp sugar
150g flour T45
5 medium sized eggs

Technique:
1 - Prepare all ingredients and equipment needed. Sift the flour into a bowl.
2 - Melt the butter with the diced mixture of water, milk, salt and sugar in a saucepan.
3 - Remove from heat and add flour all at once. Whisk then make a ball (pap) with the spatula.
4 - Put the bread soup on the fire to dry the dough about 2 minutes. The mixture should come off the bottom of the pan.
5 - Set the puff positioning the sleeve 5 mm above the greased baking sheet and lightly floured.
6 - Glaze brush and regularize the surface of puffs.
7 - Scratch with a fork soak in cold water (for the éclairs).
8 - Cooking static heat 25-30 minutes (for the éclairs). Open the door of the oven halfway through cooking to release the steam that escapes puffs and facilitate their swelling.

First test: 
Steps from 1 to 4: OK
Step 5: in progress. The gesture is awkward. puffs are not of the same caliber.
Step 8: I have a gas oven which I have not yet mastered the temperature. So, after over an hour of cooking, I pulled out my puffs of the oven. The bottom plate were cooked while the other two had puffs that deserve more cooking. It is therefore not won!