Choux pastry

Choux pastry with a difference

Chicken mayonnaise with choux pastry
Spoon 250ml (1 cup) good-quality mayonnaise into a bowl and stir in 1 chopped smoked chicken breast, 2 finely chopped gherkins and season to taste. Mix to combine well, spoon into your pastry and serve.

Custard filling for choux pastry
Boil 250ml (1 cup) milk and 10ml (2 tsp) vanilla extract and remove from the heat. Beat 3 large egg yolks with 80g castor sugar until very pale and fluffy. Add 80ml (? cup) cornflour. Gradually whisk in the boiling milk mixture. Pour the mixture into a pot and gently boil for about 2 minutes, whisking vigorously. Pour the custard into a mixing bowl and cool before serving or piping into the pastry.