Preheat oven to 375°. Line 2 to 3 baking sheets with parchment paper.
Using a permanent marker and a 1½-inch round cutter as a guide, draw circles at least 1½ inches apart on another sheet of parchment; slide template under parchment on a prepared pan.
In a medium saucepan, bring butter, ½ cup water, milk, sugar, and salt to a rolling boil over medium-high heat. Using a wooden spoon, stir in flour. Cook, stirring constantly, until a skin forms on bottom of pan and mixture pulls away from sides of pan and forms a ball, 2 to 3 minutes.
Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment; beat at low speed until dough cools slightly, 3 to 4 minutes. Add eggs, one at a time, beating until smooth and combined after each addition. Batter will be shiny and will slowly move back together when a spatula is dragged through it.
Transfer prepared dough to a large pastry bag fitted with a ½-inch round piping tip*. Place piping tip in center of a drawn circle. Hold tip perpendicular ½ inch above parchment paper. Holding tip stationary the entire time, apply even pressure until batter reaches edges of drawn circle. Stop applying pressure and move tip in a quick circular motion as you lift away to help prevent a point from forming on top. Repeat with remaining batter until pan is full. Wet your finger with water and press down any points to create a smooth top, if necessary. Slide template out from under piped batter, and place under parchment on other prepared pans; pipe remaining batter.
Bake, in batches, for 15 minutes. Rotate pan and bake until fully puffed and deep golden brown, 5 to 10 minutes more. Let choux puffs cool completely on pans.
Place melting wafers in a medium heatproof bowl. Microwave according to package directions until candy is fully melted. Dip the top of each choux puff in melted candy and return to pan. Garnish with Candied Rose Petals. if desired.
Spoon Rose Diplomat Cream into a piping bag and cut a ½-inch opening. Cut tops of choux puffs off, just under candy coating. Fill each choux puff with Rose Diplomat Cream and replace tops. Best served same day.
Notes
*We used an Ateco #806 decorating tip.
Recipe by Victoria at https://victoriamag.com/rose-choux-puffs/