Bring milk and vanilla to a boil in a saucepan and remove from heat.

Whisk egg yolks and sugar together until slightly thickened and pale.

Mix corn flour into egg mixture until combined.

Pour half of the milk over egg mixture and whisk until combined.

Pour egg mixture back into saucepan and cook over medium heat until thickened.

Cook out for two minutes continuously whisking, be careful not to burn the bottom of the saucepan. You can control the temperature by turning it down to low and back to medium.

Remove from saucepan and press mixture through a sieve into a bowl to cool. Place cling film just on top of mixture to avoid any skin forming.

Refrigerate for two hours and whisk before use.

Add all ingredients to saucepan, bring to a boil and then simmer until the mixture has reduced down to a jam consistency. You can add more water if needed.

Blend mixture, transfer to a piping bag and allow to cool.

Cream the butter and sugar together in a mixer.

Sieve in flour and mix into a dough.

Roll dough between 2 pieces of greaseproof paper, to the thickness of a 2 euro coin.

Freeze for 30 mins.

Whisk egg yolks and sugar together until slightly thickened and pale.

Bring the milk and cream to a simmer in a saucepan.

Pour half the milk and cream mixture into the egg yolk and whisk, pour mixture back into the saucepan and cook over low heat until it coats the back of a wooden spoon.

Strain mixture through a sieve onto chocolate and whisk until all the chocolate is melted and smooth.

Pour into piping bag and chill to a piping consistency.

Pre heat oven to 190 degrees.

Bring water and butter to the boil in a saucepan.

Add flour and mix continuously on the heat with a wooden spoon until its smooth and comes away from the sides.

Remove from heat and continue to mix until it has cooled slightly.

Add eggs one at a time and mix until eggs are incorporated and smooth.

Allow mix to cool down a bit (20mins) then add to a piping bag.

Pipe the choux pastry onto a baking tray layered with greaseproof paper (2 inch mounds) leaving a gap between each one because it will double in size.

Take your craquelin out of the freezer, use a metal ring to cut it the same width as your piped choux and place on top.

Cook for 20 mins and then cool on wire rack.