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
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.
Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour.
Pour the vanilla-infused milk onto the eggs, whisking continuously, then pour back into the pan.
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.