FILLINGS FOR CHOUX

An array of creams for your delectation! They will each keep in the fridge for up to a week, but it’s best to fill the choux pastry shells just before you want to serve them, as the pastry will only hold up for a few hours. The chocolate versions are lovely in danishes, jam rolls and millefeuille.

VANILLA CREAM

Makes 500 g (1 lb 2 oz)

4 egg yolks

40 g (1½ oz) caster (superfine) sugar

100 ml (3½ fl oz) thin (pouring) cream (35% fat)

250 ml (9 fl oz/1 cup) thick (double/heavy) cream (45% fat)

1 vanilla bean, seeds scraped

Put the egg yolks and sugar in a bowl and whisk to combine. Pour the thin and thick creams into a saucepan, add the vanilla seeds and bring just to the boil.

Add the hot cream to the egg mixture, whisking to combine. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture coats the back of the spoon.

If the mixture splits and boils, you can still save it. Remove from the heat, blend for 30 seconds using a hand-held stick blender, leave to cool for 5 minutes at room temperature, then blend again with the stick blender until smooth. This blending trick can be used to bring down the temperature of your cream, and at the same time blend the fat back into a smooth texture.

Refrigerate for 2–3 hours, or until set.