In a pan, place milk and butter,heat on gentle heat until butter melts

Remove from heat, add flour all at once. Beat well until mixture forms a ball and leave from side of pan clean

Continue beating vigorously to cool mixture. (can be done in a stand-mixer)

Add egg one at a time, beating well between each addition

Place mixture in piping bag and pipe on greased tray 5cm apart

Bake on top shelf for 30 mins in a pre-heated oven 200C

Remove from oven and place on cooling rack. Make a slit in each choux to allow steam to escape.

When completely cooled, fill with cooled pastry cream