Step 1

For custard cream, heat milk in a small saucepan with caster sugar and vanilla, if using, until just starting to simmer. Place custard powder in a bowl and whisk in just enough milk to form a smooth paste. Whisk in eggs. Now pour hot milk in a steady stream into a bowl, whisking the whole time. Return mixture to saucepan and whisk over gentle heat until thick. Remove from heat and whisk in cream. Pour into a bowl and cover with plastic wrap so that it presses against the custard. Refrigerate until completely chilled.

Step 2

To make dough, heat milk until lukewarm and whisk in sugar and yeast. Place in the bowl of a stand mixer with the dough hook attachment, and leave for 5 minutes until starting to foam. Add flour, custard powder, eggs and butter. Mix for 5 minutes until the dough is smooth and elastic. Place in a clean bowl that has been oiled, cover with plastic and leave in a warm place for 1 hour to rise.

Step 3

Preheat the oven to 180C. Grease a six-cup Texas muffin tin. Turn dough out onto a very lightly floured surface and divide into six equal pieces. Roll each piece into a 20cm long sausage shape. Tie a loose knot with the ends of the dough then place in muffin tin. Leave for 20 minutes to rest, then bake for 10-12 minutes until golden brown.

Step 4

While puffs are baking, make glaze by heating sugar and water in a small saucepan. Boil for 3-4 minutes, being careful not to allow it to colour. Use a pastry brush to brush glaze onto hot buns as soon as they come out of the oven. Leave to cool.

Step 5

Just prior to serving, slice puffs in half. Pipe or spread custard cream on the bottom half and carefully replace the top. Drizzle with golden syrup and serve.