Step 1

Place butter and 250ml (1 cup) water in a saucepan. Bring just to the boil. Remove from heat. Beat in flour. Stir over medium heat for 2-3 minutes or until mixture comes away from side of pan in a ball. Cool for 5 minutes.

Step 2

Gradually add the egg, 1 tbs at a time, beating well after each addition until dough is thick and glossy. Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.

Step 3

Place heaped dessert spoonfuls of dough, about 3cm apart, on trays. Use wet hands to pat down any peaks. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.

Step 4

Turn off the oven. Use the tip of a small sharp knife to pierce the base of each profiterole. Return the profiteroles to the tray and place in the oven for 20 minutes to dry out. Transfer to a wire rack to cool.

Step 5

For the crème pâtissière, heat milk and vanilla seeds in a saucepan. Whisk egg yolks and sugar in a bowl until thick. Whisk in flour, then milk. Return to pan. Whisk over low heat for 5 minutes or until thickened.

Step 6

Cover surface with plastic wrap and place in fridge to chill. Spoon crème pâtissière into a piping bag with a 5mm plain nozzle. Push nozzle into base of each profiterole and fill with crème pâtissière.