375ml water
150g butter
175g plain flour
5 large eggs
Piping bag with plain 5mm nozzle
Creme Anglaise
600ml full fat milk
2 tsp vanilla extract
6 large egg yolks
75g caster sugar
65g plain flour
(could also be filled with whipped cream)
Chocolate Sauce
300ml cream
300g dark chocolate
Choux Buns:
Preheat the oven to Gas 6. Line three/four trays with baking paper. Measure out the water. Cube the butter. Weigh out the flour. Beat the eggs.
When cooked, turn each bun over and make a whole big enough to pipe through and return to the oven for 5 minutes. Cool on a wire rack.
Pour the milk into a saucepan with the vanilla, bring it up to a simmer.
In a separate bowl, whisk together the egg yolks, sugar and flour.
Fill a piping bag with the custard and pipe into the hole in the buns.