100 g water
50 g butter
60 g plain flour
1 g salt
½ vanilla pod
Total weight: 320g
Bring the water to the boil with the salt, butter and the vanilla pod (slice the pod open lengthwise, scrape the seeds out and add to the water, along with the pod).
When the water comes to the boil, turn the heat down and slowly mix in the flour.
Cook over a gentle heat for about 5 minutes. When the mixture comes away clean from the sides of the pot, it is ready.
Allow the mixture to cool, then add the 2 eggs, 1 at a time, mixing the first in well before adding the next.
Line the baking tray with baking paper and use a piping bag to pipe cherry-sized balls of mixture onto the tray. If the balls have a pointed top when you pipe them, use a wet fingertip to smooth down the tops.
Select the "Choux buns" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
If you want a richer flavour to the buns, you can substitute the water with another liquid: milk or else soya/almond/oat milk etc.
Never open the oven during cooking, as the humidity that forms with the oven shut makes the buns puff up better, leaving more room for the custard or cream filling later.