Cream Puffs

Custard:
3 egg yolks
3 tbsp custard powder
60g sugar
600ml milk

Choux pastry:
250ml water
125g unsalted butter
1 tsp sugar
1/2 tsp salt
150g plain flour, sifted
4 eggs (medium size)
1 egg white

Method:

1. Make custard. Whisk egg yolks, custard powder and sugar together with 2 tablespoons of milk.
2. Heat remaining milk until very hot, then gradually whisk into egg yolk mixture.
3. Pour mixture back into pot and continue whisking over medium heat until custard boils and thickens.
4. Cook 1 minute more, then pour into a bowl and allow to cool completely.
5. Make pastry. Bring water, butter, sugar and salt to a full boil in a tightly-covered pot over medium heat.
6. Pour all the flour in at once.
7. Reduce heat to low and beat with a large wooden spoon; dough will form a ball.
8. Cook for 2 minutes, beating constantly.
9. Scrape dough into a mixing bowl and beat for 2 more minutes. Beat in eggs one by one, then egg white; don't worry if dough looks uneven, keep beating and it will smoothen out.
10. Preheat oven to 220 degrees C. Line baking sheets with well-greased foil.
11. Pipe or spoon choux pastry into small mounds, about 1 tablespoon each, spaced at least 3cm apart.
12. Bake for 5 minutes. Reduce heat to 180 degrees C and bake for 15 minutes.
13. Remove puffs from oven, cut a small slit in each with a knife, and return to oven.
14. Bake 10-15 minutes more. Transfer puffs to a rack and let cool in front of a fan.
15. Once cooled, halve each puff and fill with custard. Serve immediately.