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1
Prepare the choux pastry.
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2
Beat the eggs.
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3
Sift the cake flour twice if you can.
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4
Set a 1.2 cm diameter round tip on a pastry bag.
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5
Put the butter, water and salt in a pan and heat over high heat.
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6
Bring to a boil while melting the butter.
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7
When it is bubbling, put all the flour in at once.
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8
Turn the heat down to medium and mix with a heatproof spatula.
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9
When it is no longer floury, keep mixing and kneading for about a minute.
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10
When the dough comes off the bottom of the pan cleanly in one mass, turn the heat off.
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11
Add the beaten egg in several batches, mixing well each time.
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12
With the last batch of eggs, see how stiff the dough is and adjust the amount you add.
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13
See the next step.
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14
When you scoop up the dough with your spatula, it should plop off it in about 3 seconds - this is the consistency to aim for.
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15
The dough left on the spatula should form a peak.
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16
Put the choux dough in a pastry bag, and make 10 rounds about 5 cm in diameter.
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17
Make a pattern on the top with a fork dipped in egg (to make them puff up evenly).
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18
Bake in a preheated 390F/200C oven for 10 minutes, then lower the temperature to 355F/180C and bake for another 20 minutes.
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19
Turn the oven off and leave the choux buns in the oven for another 15 minutes to dry out.
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20
Make the ice cream while the choux buns are baking.
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21
Put the egg yolks in a bowl, add vanilla beans and beat with a handheld mixer.
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22
Combine water and sugar in a small pan, and heat to make a sugar syrup, stopping just before it starts to caramelize.
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23
Add this syrup to the bowl with the egg yolks little by little while whipping at high speed.
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24
Keep whipping with a handheld mixer until it becomes white and thick.
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25
You should see lines when you lift up the beaters on the surface of the mixture.
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26
Whip the cream in another bowl until it forms stiff peaks.
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27
Combine this with the mixture from Step 10 and stir until there are no streaks.
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28
Put the creamy mixture into a pastry bag fitted with a choux pastry tip, and fill the cooled down choux puffs by inserting the tip into the side of each puff.
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29
Freeze, and they're done.
