1. Preheat oven to 475 degrees Fahrenheit. Cover a jelly roll pan or cookie sheet with Gefen Parchment Paper trimmed to fit inside the pan.
2. Bring the milk or soymilk, water, butter or margarine, and salt to a boil over medium-low heat, making sure the butter or margarine melts. Turn heat to low and add the flour and mix in vigorously with a wooden spoon. Cook for one minute more, stirring constantly to dry out the dough and make sure all of the flour is mixed in.
3. Remove from heat. Place the dough into a bowl and let cool for two minutes, pressing the dough into the sides of the bowl. Meanwhile crack the three eggs into a bowl, beat well, and then measure out two tablespoons into another bowl and set aside. The smaller amount will be used to brush the pastries.
4. Add one-third of the beaten eggs and mix well with your wooden spoon. You will need to mix vigorously to incorporate the eggs into the dough. Add another third and mix well. Add the remaining egg and mix well.
5. With a pastry bag and round tip about 1/3 inch, pipe out circles of the dough, about one and a half inches in diameter, onto the parchment-lined cookie sheet, leaving an inch between each one. The easiest way is to hold the pastry bag tip down, hold the bag still and squeeze until you have the size you want and then lift up the tip.
6. Brush the remaining eggs on top of each circle to gently smooth out the little tip on top. Place into the oven and immediately turn off the oven. After 15 minutes, turn the oven on again to 350 degrees Fahrenheit. Bake pastries another 25 to 30 minutes. They are done when the cracks on the top are the same color as the rest of the pastry. Remove to rack and let cool.