300 ml boiling water
100 g butter
150 g flour
pinch of salt
4 eggs

Heat the water and butter in saucepan until they boil up well. Add flour, sifted with salt, all at once and stir vigorously. Remove from the fire as soon as mixed, and leave it cool.

Mix in unbeaten eggs one at a time as soon as mixture has thoroughly cooled.

Mix well and drop by spoonfuls one inch and a half apart on a greased tin.

Make round with a wet spoon.

Bake about 25 minutes in a hot oven.

Leave it to cool.

With a sharp knife, cut near base to admit the filling.

Filling:

4 eggs
4 tbsp sugar
3 tbsp flour
750 ml milk
vanilla essence
300 ml whipped cream
icing sugar

Mix sugar and flour, add eggs slightly beaten and vanilla essence.

Stir into this gradually the  milk.

Cook for about fifteen minutes, stirring constantly until thickened.

Cool slightly.

Fill the doughs with yellow cream, then with whipped cream and cover with the "top" of the dough.

Sprinkle generously with icing sugar.