CHOUX PUFFS WITH TEA AND VANILLA CRÈME PÂTISSIÈRE AND CHOCOLATE

Prep time 15 mins Cooking time 40 mins Serves 10-12 FOR THE CHOUX PASTRY 300ml water 100g butter 150g plain flour 4 eggs FOR THE FILLING 4 egg yolks 100g caster sugar 25g plain flour, sifted Seeds of 1 vanilla pod ½ tsp earl Grey tea leaves 350ml milk Dark chocolate, for dipping Preheat the oven to 200°C and lightly grease a baking tray. To make the pastry, gently heat the water and butter in a saucepan, stirring while the butter melts. Bring the mixture to a rolling boil and immediately add the flour all at once. Using a wooden spoon, beat the mixture until it is well combined and comes away from the sides of the saucepan. Cook for about two minutes and set aside to cool. When the mixture is cool enough to handle, gradually add three eggs, one at a time, beating well between each addition. It should be smooth, glossy and a dropping consistency. Spoon the mixture into a large piping bag fitted with a 1.5cm diameter round nozzle and pipe rounds of the mixture on to the prepared baking tray, leaving about 3cm between each one. Flatten any points with a moistened fingertip. Brush each profiterole with the remaining egg and bake for 25 minutes, or until the profiteroles are puffed and golden. Remove the profiteroles from the oven, switching off the oven and, using a small, sharp knife, pierce the base or side of each one to allow any steam to escape. Return them to the oven for about 15 minutes to dry out. Transfer to a wire cooling rack until ready to fill. Meanwhile, prepare the filling. Whisk egg yolks and sugar in a bowl until pale and thick. Add flour and stir through. Place vanilla seeds and tea in a saucepan with the milk, and bring it to the boil. Remove it from the heat immediately and strain the mixture. Temper the egg mixture with a little of the hot milk, then gradually pour in the milk, whisking constantly. Cook the mixture over a gentle heat, whisking until it begins to boil and thicken. Cook for about two minutes, or until it a very thick consistency. Cover the crème pâtissière with clingfilm, allowing the plastic to touch the surface of the custard to prevent a skin forming. Refrigerate until ready to use. Spoon into a piping bag, and fill each profiterole with the custard. Melt chocolate over a double boiler and dip the top of each profiterole to coat. Place on a wire cooling rack to set.