Step 1: For your creamy vanilla profiteroles, pre-heat the oven to 200°C (fan forced) and line two baking trays with baking paper.

Step 2: In a medium saucepan, heat water and butter, stirring, until butter melts and mixture comes to the boil.

Step 3: Remove pan from heat and add flour. Using a wooden spoon, stir mixture until it comes away from the sides of the pan and forms a ball.

Step 4: Transfer dough into the bowl of stand mixer. With the mixer on medium speed add eggs one at a time, beating well between each addition. Keep beating until mixture is thick and glossy.

Step 5: Spoon mixture into a piping bag fitted with a large (2cm) round nozzle. Pipe rounds (3-4cm) onto the baking paper leaving at least 5cm between each one.

Step 6: Bake for 30 minutes, swapping the top tray with the bottom tray half way through cooking. Bake until puffed and golden. Transfer the profiteroles to a wire rack to cool.

Step 7: To make the cream filling, whip cream, Taylor & College Vanilla Bean Paste and caster sugar, to stiff peaks. Spoon it into a piping bag fitted with a small round tip and chill until ready to serve the profiteroles.

Step 8: To serve, either cut each roll in half and pipe the filling in or poke a small hole in the bottom of each one and pipe the cream in. Pile them up on a serving tray.