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Cooking
Strawberry Puffs
· 10 servings
Make the dough
Put the milk, water and butter into a saucepan and bring to a boil. Add the flour, sugar and salt, stirring well until the dough forms a ball that starts pulling away from the bottom and sides of the pan. That's how you know it's ready.
Beat in the eggs
Transfer the dough to a bowl and let it cool briefly. Then beat in the eggs one at a time, mixing until the dough is smooth and glossy.
Pipe the shapes
Fill a piping bag fitted with a round tip about 2.5 cm wide and pipe "logs" roughly 8 cm long onto a baking sheet lined with parchment paper. Leave plenty of space between each piece, as the pastry puffs up quite a bit while baking.
Sprinkle with almonds
Sprinkle the tops with chopped almonds.
Bake
Bake in an oven preheated to 180 °C until golden, about 20 minutes. Remove from the oven and let cool completely before filling.
Make the custard – crème pâtissière
Pour the milk into a saucepan. Split the vanilla pod lengthwise, add the seeds to the milk and bring to a boil. Whisk together the egg yolks and sugar, then add the cornstarch and whisk until the mixture is pale yellow and thickened.
Whisk in the butter
Slowly pour the hot milk into the egg yolk mixture, whisking constantly. Pour everything back into the saucepan and bring to a boil, stirring constantly. Cook until the mixture thickens, then whisk in the butter. Cover with plastic wrap and let cool.
Whip the cream
Whip the cream and fold it into the custard. Split the baked pastry ovals and fill them with the custard and strawberries.