To make cream custard, combine ingredients from (A) and (B). Chill before piping into baked puffs.
Mix water, butter, salt and sugar and bring to a boil until butter is melted.
Pour hot butter stock into flour, mixing until it becomes semi-cooked dough. Keep stirring for another 3 minutes. Pour in half of the egg mixture and stir. Gradually add remaining egg mixture and vanilla extract. Mix until you achieve a thick and creamy dripping consistency.
Bake puffs in the oven at approximately 200 deg C for about 15 minutes before turning off the heat. Allow to cool before piping in Ribena cream custard filling.