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1
Preheat oven at 200C.
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2
Lightly grease baking sheet and sprinkle with water.
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3
Sift flour on baking paper.
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4
Cut butter into small pieces, and together with water, melt the butter in pan and bring the mixture to a boil.
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5
Take off from heat once it boils.
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6
Tip in the flour at one go and beat till mixture forms a dough that comes away from the side of the pan.
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Leave to cool for a few mintues.
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8
Gradually add beaten eggs.
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Using a beater, beat till smooth and glossy.
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What u want here is a thick enough paste that will pull away from your beater when lifted.
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You do not want a dough, or too thin a paste.
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Add in the vanilla extract.
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Using two spoons or piping bag, make 12 even spoonfuls or pipe into 12 of the mixture, well apart from each other on baking sheet.
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14
Bake for about 25 minutes till risen and golden.
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15
Make a slit in the middle of each puffs, just as where you are going to fill the fillings and return them in oven for about 3-5 mins.
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The inside of puffs shouldnt be too wet as it may collapse if it is.
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Cool on wire rack.
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To make creme patissiere, place milk and cream into a medoum pan and using a sharp knife, spilt the vanilla pod lengthways through centre.
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Add in pan and bring to a bowl.
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Remove from heat and let it infuse for 20 mins.
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If you do not have vanilla pod, see next step.
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22
Beat together egg yolks, sugar, flour till smooth.
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(Add vanilla extract here is you do not have vanilla pod in previous step).Remove vanilla pod from the milk mixture and scrape the seeds and add them back to milk.
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24
Pour milk over egg mixture and beat well.
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25
Return custard back to pan and cook over gentle heat, stirring constantly with a wooden spoon.
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26
We do not want to make scramble eggs so be careful if your stove is very hot and make sure you stir constantly.
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27
Stir till thick and smooth, around 4-5 mins.
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28
Transfer to a small bowl, cover with platic wrap, touching the surface of the custard and place in the refridgerator.
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29
Open each puff and pipe or fill with spoon the custard in between them.
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You may place some sliced strawberries in between them as well.
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Sandwich them back and dust with icing sugar.
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Serve cold.
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Enjoy!!
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=D
