The perfect filling for the Choux Buns/ Profiteroles


  • 500ml  full-fat milk
  • 1 vanilla pod, seeds only
  • 6 medium free-range egg yolks
  • 75g caster sugar
  • 20g cornflour
  • 25g plain flour


  1. pour the milk and vanilla seeds into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds.

  2. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour.

  3. Pour the vanilla-infused milk onto the eggs, whisking continuously, then pour back into the pan.

  4. Bring back to the boil, whisking continuously over a medium heat and cook for one minute. Pour the crème pâtissière into a bowl. Cover the surface with cling film to prevent a skin from forming and leave to cool. Transfer to the fridge to chill.