Combine the water, powdered milk, salt, sugar and butter in a saucepan.
Place over low heat and wait until the butter is completely melted.
Turn the heat on high and bring to a boil.
Remove from heat and stir in the flour, all at once. Mix well then return back on heat and continue cooking for 2 more minutes, stirring all the time, until a thin layer of dough sticks to the bottom of the pan.
Transfer into a clean bowl and allow to cool down 10 minutes.
Start incorporating the eggs, gradually, mixing well after each addition.
The dough is ready when it falls off the spoon or spatula forming a sharp end when it breaks. It should be shiny and smooth.
Spoon the dough into a pastry bag fitted with a star nozzle then pipe small dollops of dough on a baking tray lined with silicone mats.
Brush with egg wash then sprinkle each choux with pearl sugar.
Bake in the preheated oven at 180C for 30-40 minutes, depending on the size of your choux.