Place the water, milk, butter, thyme, salt and garlic in a medium-sized saucepan and bring to a boil over medium-high heat.
Add the flour and stir it in quickly. Keep stirring, the mixture will become thick and stiff. Keep stirring and turning over for about 1 minute. This step is important because the mixture needs to dry out a bit.
Transfer the mixture to the mixing bowl of a stand mixer. Mix on medium speed. Carefully add 1 egg. As soon as the egg is partially incorporated, increase the mixer speed to high. Add the remaining egg. Mixture will be smooth. Mix in the Grand Padono.
Preheat oven to 400℉. Line baking sheets with parchment paper. Place small scoopfuls the mixture onto the parchment paper. This recipe should make about 20-25 puffs.
Bake on upper rack of oven for 18-22 minutes, or until puffs are golden brown. Watch them closely to prevent over-browning, particularly on the bottom. Serve warm.
