Margaret's Choux Pastry and Pastry Cream

Choux Pastry:
Ingredients:
90g   butter
1cup water
1cup plain flour
3       large eggs

Method:
Preheat oven to 200 degrees fan forced.
Heat the butter and the water in a saucepan until rapidly boiling.
Beat in the flour all at once, off the heat, until it forms a ball, do not over beat.
Allow to cool slighly before beating in the eggs one at a time, allowing each egg to be fully incorporated before adding the next one.
Bake until golden and crisp, about 30 minutes (don't open the oven for the first 25 minutes)
Make a slit in the side of each puff when you take them out of the oven and allow to cool before filling with whipped flavoured and sweetened cream, or pastry cream. Finish with a dredging of icing sugar.

Pastry Cream:
Ingredients:
3       large eggs
60g   sugar
50g   plain flour
50g   cornflour
500g milk
Flavoring such as vanilla essence, lemon zest or 20g cocoa powder

Method:
Combine all ingredients in a saucepan and cook over gentle heat (don't let it stick, if it starts to stick lower the temperature) stirring with a whisk all the time until the mixture boils and thickens.
Use a pastry bag to pipe into the pastry cases.