Method

• 1.
  Preheat oven to 190°C. Measure out all the ingredients. Place the butter, milk, sugar, vanilla extract and 10 tablespoons of water in a saucepan over low heat. Cook slowly until the butter melts.

• 2.
  Increase heat to high and as soon as the mixture comes to the boil, pour in the sifted flour and quickly beat with a wooden spoon.
• 3.
  Continue to beat until the mixture comes away from the sides of the pan. Set aside to cool slightly.
• 4.
  Transfer the mixture to the bowl of an electronic mixer (or large bowl if using a hand held beater), and beat while you gradually add the eggs, a quarter at a time. Continue to beat until you have a smooth paste; you may not need to add all the eggs to reach a smooth dropping consistency.
• 5.
  Spoon the mixture on a lined baking tray to form round buns, mounding as tall as possible. Sprinkle with the flaked almonds and bake in the oven for 20-25 minutes until crisp and golden.
• 6.
  Remove from the oven. Use a small knife to make a small incision in the side of each choux bun, to allow the trapped steam to escape, then return to the oven for 5 minutes to dry out completely.