Ingredients

Method

For the custard filling:
• 3 cups milk
• ½ cup cream
• 4 large free-range egg yolks
• 100 g sugar
• 6 T cornflour
• 2 T flour
• salt, a pinch
• 1 T vanilla extract
• 1 T butter
For the chocolate ganache:
• ½ cup cream
• 150 g Woolworths dark chocolate drops 150 g
• Easter eggs, to decorate

Method

Ingredients

1. Preheat the oven to 180°C and line a baking tray with baking paper.

2. To make the choux pastry, place the butter, water and salt in a saucepan over a medium heat and bring to a boil. Remove from the heat and add the flour all at once, stirring vigorously until the mixture forms a smooth paste that pulls away from the sides of the pan.

3. Allow the dough to cool slightly, then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.

4. Divide the dough evenly into two 10 cm rounds on the prepared baking tray, leaving space between them as they will expand. Bake for 30 minutes, or until puffed and golden. Allow to cool completely.

5. To make the custard, heat the milk and cream in a saucepan until just simmering. In a bowl, whisk the egg yolks, sugar, cornflour, flour and salt until smooth. Slowly pour the hot milk into the egg mixture while whisking continuously.

6. Return the mixture to the saucepan and cook over a medium heat, whisking continuously, until thickened. Remove from heat, stir in the vanilla and butter and allow to cool completely.

7. To make the ganache, heat the cream in a saucepan until just simmering, then pour over the chocolate drops. Allow to stand for 2 minutes, then stir until smooth and glossy.

8. To assemble, spread the custard onto each choux round, sandwich together, then spread the ganache over the top. Chill until ready to serve or enjoy immediately. Decorate with Easter eggs. Cook’s note: You can make the choux pastry a week in advance and freeze it, then simply defrost, fill and serve.

Find more sweet treat recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones