1. For the crème pâtissière, place the milk, vanilla pod and seeds in a saucepan and bring to the boil.

2. Beat together the egg yolks and the sugar for 3 mins, then add the corn flour.

3. Pour the hot milk (removing the vanilla pod), return to the heat, bring back to the boil and cook for 3 mins.

4. Pour the pastry cream into a bowl. Cover with clingfilm. Place in the fridge and cool.

5. Heat a pan and add the sugar. Allow to melt without stirring to form a caramel.

6. Lower the heat and stir in the butter. Add the cream, stir well and allow to cool.

7. Keep 3 spoonfuls of caramel sauce for serving, then gently combine the pastry cream with the remaining caramel sauce and place the mixture in a piping bag.

8. Make a small hole in the bottom of each choux bun and then pipe in the pastry cream.

9. Dip the choux buns in the caramel sauce to serve.