Method

Pre-heat the oven to 200°C fan.

Place butter in a saucepan then place on a low to med heat to melt, when melted add the flour & cook out for 5 mins stirring all the time with a wooden spoon, don't allow roux to colour.

Take off the heat & allow to cool, then whisk in the milk until smooth, place back on the heat stirring roux paste constantly for another 2 mins.

Allow the mixture to cool to warm, then put into a food mixer or in a bowl using a electric hand mixer, add half the number of eggs used & mix well, then add the rest to a smooth dough.

Put dough into a pipping bag with a 5mm nozzle, then squeeze out 3cm balls onto a non-stick baking sheet or on a silicon mat or on greaseproof paper leaving enough room 4cm gap for spread.

When cooked remove from the oven & allow to cool, in the meantime place all the filling ingredients into a bowl & mix well, then put filling into a pipping bag with a 5mm nozzle, pierce a hole in the side of the bun, push in the nozzle & squeeze in the filling until the bun starts to expand.

Place on a serving platter & garnish.