Step 1

Add the butter, milk, water, sugar and salt to a pan and bring to a boil over a medium high heat.

Step 2

Remove from the heat and add the flour and mix vigorously with a wooden spoon until you it comes together into a ball.

Step 3

Return to a low heat and continue to cook out until the moisture evaporates and begins to leave a residue on the base of the pan, a metal spoon should stand straight up when this complete and should take between 2 and 4 minutes.

Step 4

Now add the eggs one at a time beating the last one in completely before adding the next.

Step 5

By the time you get to the 4th you should have a nice ‘dropping’ consistency.

Step 6

Place in a piping bag with a large nozzle and pipe into 4cm rounds on some baking parchment.

Step 7

Bake in a preheated oven and cook at 180°C or 350F for 25-30 minutes.

Step 8

When crispy and golden remover from the oven and prick the base of each puff to release the steam and allow to cool.

Step 9

Whip to cream to stiff peak stage and when there add the vanilla essence and powdered sugar.

Step 10

Cut the puffs in half, pipe in a little cream then add some blueberries, add more cream and place on the lid.

Step 11

Dust with a little more powdered sugar before serving.