Strawberry and Custard Profiteroles

Pour the water into a heavy-bottomed saucepan and add the butter.

Once the mixture comes to a boil, add the sifted flour and stir vigorously, then remove from the heat.

Add the eggs one at a time, beating quickly with a mixer.

Pipe small rounds of dough onto parchment paper using a pastry bag.

Bake for 20 minutes in an oven preheated to 210°C (410°F).

For the custard, combine the flour and sugar, pour in the milk, and whisk thoroughly until smooth.

Place over heat and stir constantly until it comes to a boil, then let the custard cool completely.

In a separate bowl, beat the butter with vanilla sugar until pale and fluffy.

Whip the cooled custard mixture separately and gradually fold it into the whipped butter.