Cream Puffs

Preheat oven to 230C.

Sift flour. Put water, butter, salt and sugar into a saucepan and bring slowly to the boil. Immediately remove from heat, tip in the flour all at once and stir with a wooden spatula.

Return to heat and continue stirring until mixture forms a mass, leaves sides of saucepan and begins to film the bottom. Remove from heat and cool. Put mixture into the bowl of an electric mixer.

Add the beaten eggs to the dough a little at a time, beating after each addition until thoroughly incorporated. Dough is ready when it is shiny and holds its shape on a spoon. Use warm.

Place spoonfuls on to a tray and bake in preheated oven until dough puffs up quickly. When this occurs reduce oven temperature to 180C, to cook through, without over-browning. Shells should be golden brown and light.

When finished, turn off oven. Leave shells for 10 minutes before removing, to dry out. Set aside to cool.

Meanwhile make creme patissiere: Scald milk by bringing to just below boiling point.

Cream egg yolks with sugar and a little milk and when pale, mix in the flours. Pour the scalded milk on to the egg yolk mix and mix well.

Return the mix to the saucepan and bring to the boil slowly, stirring continuously. Allow to cool slightly and stir in the vanilla extract. Place in a bowl and cover with plastic wrap onto the surface of the milk, to prevent a skin forming. Refrigerate until cold.

Place the mixture into a food processor and whiz until smooth. Turn into a bowl.

Whip the cream to stiff peaks. Fold into the creme patissiere.

Cut choux pastries in half. Spoon in the Creme Patissiere and pop the other half back on. Dust with icing sugar.