9 eggs, yolks only
180g Chelsea Caster Sugar
60g plain flour
750ml whole milk
1¼ tsp vanilla paste with seeds

For the crème patissière, whisk the egg yolks and a third of the sugar in a bowl until light in colour and fluffy. Add the flour and mix thoroughly. In a large pan, heat the milk, vanilla paste and the rest of the sugar. When it comes to the boil, pour it over the egg yolk mixture and whisk together. Transfer to a clean saucepan, bring it back to the boil - whisking continuously - and cook for a few minutes until thick. Pass through a sieve into a bowl and put some cling film directly onto the surface to prevent a skin forming. Transfer to the fridge to chill.
Beat until smooth again before use and place in a piping bag fitted with a plain round ½ cm nozzle.