Cut 20 squares of baking paper and place onto a baking sheet. Trace a heart onto each paper. Turn the paper over so the tracing is on the back of the paper when you place it back onto the baking sheet.
Place a French piping tip into a large piping bag. Set aside
Place milk, water, sugar and butter into a medium sauce pan and allow to come to the boil.
Remove from the heat and place all the flour into the sauce pan at once. Stir quickly and mix well.
Return the the mixture to the heat and stir over medium heat for 2 to 3 minutes. The mixture will leave a residue on the base of the pan when it is done.
Transfer the dough to a large glass bowl of the bowl of your stand mixer. Spread the dough up the sides of the bowl to help cool quickly.
While the dough is cooling, make the glaze by mixing all the ingredients together in a small bowl. Mix until smooth and set aside.
Scrape the dough down from the sides of your bowl and add one egg. Mix until the egg is well combined.
Add the second egg and continue beating. If the pastry is not loose enough, add just the yolk of the third egg before testing. If you pinch some pastry off, then pull your fingers apart, it should stretch about 2 to 3cm before breaking. If it breaks before about 2cm, then add the remaining egg white and beat well. Beat the pastry until glossy.
Fill the prepared piping bag with the pastry. Pipe a heart onto each square of baking paper using the traced heart to guide you.
Pour enough oil into a medium pot for deep frying. Heat to 180C
Lift the hearts (including the paper) with a slotted spoon and place into the heated oil. After 10 seconds, remove the paper and discard. Fry in batches until golden brown.
Place fried crullers onto kitchen towel to absorb any extra oil.
Dip each cruller into the glaze and place on a cooking rack to cool completely.