Ingredients: For the choux pastry: For

Ingredients: For the choux pastry: For the cream filling: n 200 ml of cold water n 1 vanilla pod, split n 4 tsp caster sugar n 3 eggs n 150 g plain flour n 1 -2 tbsp full fat milk n 6 medium eggs, beaten n 75 g caster sugar n ½ tsp salt n 50 g sifted flour

Method: For the Choux Pastry 1. Pre-heat oven to 220 C. 2. Combine water and butter in a saucepan. 3. Remove pan from the heat and put in it together the flour, salt and sugar. Beat the mixture until a smooth paste is formed.

4. Beat in the eggs and mix until the mixture is smooth and glossy and has a soft dropping consistency. 5. Line a baking tray with baking paper. Pipe balls of dough onto the tray. 6. Place in the oven and immediately lower heat to 195 C. Cook for 20 -30 minutes until the pastry balls puff up and become golden. 7. Remove the tray from the oven. Slit a small hole in the base of each pastry ball to release any steam.

Method: For the cream filling 1. Warm the milk and vanilla flavouring together. 2. In a separate bowl whisk together the sugar and eggs, then add then flour. 3. Put mixture in the pan to the warmed milk and mix it together. 4. Place the custard into a piping bag and fill each pastry puff ball.