Choux a la creme

Method

Heat water, butter, salt and caster sugar to 100°C in a heavy-bottomed pan until butter melts completely. Remove from heat and stir in sifted flour until mixture forms a ball, then dry it over gentle heat for 2-3 minutes, stirring constantly, until it no longer adheres to the pan. Cool to 50°C. Gradually beat in eggs one at a time, beating thoroughly after each addition until fully incorporated and the paste becomes smooth and glossy. Pipe 24 choux buns (approximately 3cm diameter) onto baking paper using a 12mm plain nozzle, spacing 5cm apart. Bake at 210°C (fan 190°C) for 25-30 minutes until golden and crisp, avoiding opening the oven door for the first 20 minutes. Cool completely on a wire rack, then pierce the bottom of each bun with a skewer. Whip double cream with icing sugar and vanilla extract until soft peaks form. Transfer cream to a piping bag with a 5mm plain nozzle and fill each bun through the bottom hole. Dust tops with icing sugar before serving. Serve within 2 hours of filling for optimal texture.