½ cup water
55g butter (cubed)
½ cup flour
2 large eggs
300ml cream
1 tsp vanilla paste with seeds
⅓ cup Chelsea Icing Sugar

Peach Jam
500g finely chopped peaches
500g Chelsea Jam Setting Sugar
Knob of butter

Preheat oven to 200°C. Line two baking sheets with baking paper.
Place water and butter in a saucepan over a high heat and bring to a rolling boil.
Remove saucepan from the heat and add flour, beating with a wooden spoon until the mixture comes together and comes away from the sides of the pan. Leave to cool to room temperature.
Add one egg at a time beating well between each addition until mixture comes together.
Pipe profiterole shapes onto prepared baking sheets and place in oven. After 15 minutes reduce oven temperature to 180°C and bake for another 30-40 minutes or until buns are browned and dry. Remove from oven and cool on a wire rack.

Peach Jam: Place finely chopped peaches in a pot with jam setting sugar over a medium heat. Mix until sugar is dissolved. Add a knob of butter and bring jam to a rolling boil. Boil for approximately 4-5 minutes and check whether jam is done using the ‘wrinkle test’ – place a small amount onto a cold saucer and allow to cool slightly. Surface should wrinkle when you push your finger through the jam. Once jam is ready, pour into sterilised jars.

Chantilly Cream: Beat cream, vanilla paste and icing sugar until soft peaks form.
Fold 3 tablespoons of peach jam into 2 cups of Chantilly cream. Pipe peaches and cream mixture into cooled choux buns. Dust with icing sugar if desired.