White chocolate puffs

Makes 10

140g plain flour, sifted 75g caster sugar, plus 1 tsp 200ml milk 125ml cold water 100g unsalted butter 6 eggs 1 tbsp cornflour 270ml double cream 200g white chocolate, broken into pieces sea salt 2 large, flat oven trays baking paper 2cm star nozzle piping bag 1cm smooth piping nozzle

Preheat the oven to 220°C/200°C fan/gas mark 7 and line the trays with baking paper. Place the flour in a large mixing bowl and add the 1 tsp of sugar and a pinch of sea salt.

In a large saucepan, combine 125ml of the milk and the water, and add the butter. Simmer gently until the butter melts. Turn the heat up to a rolling boil, then pour the liquid into the bowl of flour and beat with a wooden spoon for 2 mins until a smooth, moist dough forms. Whisk in 3 of the eggs, one at a time, until completely integrated. The dough should be smooth and glossy. Allow the dough to stand for 10 mins.

Fill the piping bag with the dough, then pipe out 10 circular mounds, approximately 6cm wide, on the prepared trays, leaving approximately 5cm of space between them. Turn the oven down to 180°C/160°C fan/gas mark 4 and bake for 30 mins until golden and hard when tapped. Turn the oven off and allow them to cool completely within the oven, with the door closed. Using the end of the 1cm piping nozzle, create a small hole in the bottom of each bun.

In a large jug, whisk together the remaining 3 eggs, cornflour and 75g of caster sugar for 2-3 mins until light and fluffy. In a large saucepan, heat the remaining 75ml of milk and 170ml of the double cream. Bring to the boil, then add half of the white chocolate. Stir until the white chocolate melts. Whisk the cream mixture into the egg mixture, gradually, until completely integrated. Return the mixture to the saucepan and bring to a medium heat. Cook, stirring constantly, for 3-4 mins until thickened. Transfer to a container and leave to chill for 1 hr.

Pour the remaining double cream in a large bowl and whisk for 1-2 mins until thick. Whisk the chilled custard into the whipped cream, then transfer to the piping bag. Pipe the custard into the buns.

In the microwave, melt the remaining white chocolate in a plastic bowl for 1½-2 mins until it can be stirred smooth. Pour the chocolate onto the top of each bun and set on a wire rack to dry. Once set, transfer the buns to a serving plate, and serve. Keep chilled and eat within 3 days.