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1
Prepare: Preheat the oven to 200C and set the timer for 10 minutes.
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2
Refer tofor the custard cream, and chill.
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3
Whip the heavy cream with the sugar until soft peaks form.
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4
Chill in the fridge until use.
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5
These are the ingredients you need for the shells.
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6
Whisk the egg and sift the flour.
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7
Combine the ingredients into a saucepan and bring to boil.
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8
Remove from heat and add the flour.
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9
Stir until it becomes a smooth consistency.
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10
Cook again over low heat for 1 minute.
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11
Combine well.
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12
Remove from heat, add 1 tablespoon of the beaten egg and stir.
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13
Gradually add a teaspoon of the egg and stir well after each addition.
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14
Gradually drizzle in the remaining egg.
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15
The dough should become thick that when lifted, it should hang in a triangular shape until dropping after 3 seconds or so.
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16
You dont have to use all of the egg.
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17
FYI, the egg I use was 54.5 g and I was left with 6 g, which means I used 48.5 g. But this depends on the temperature or humidity.
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18
Add as much egg until the dough turns to consistency shown in Step 7.
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19
Snug a noozle in a piping bag and squeeze about 3 cm diameter of the dough on a baking tray lined with baking paper.
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20
Don't squeeze out the dough into a spiral, but steady your hand and squeeze it in one spot.
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21
Dip a finger into water and touch the peak of each pastry to flatten.
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22
Now bake in the oven.
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23
Transfer the tray into the preheated 200C oven for 10 minutes.
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24
Then turn down to 180C for another 10 minutes.
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25
Do not open the oven door and watch over so that the shells do not scorch.
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26
The dough puffs up at 200C and then dries out at 180C.
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27
Once the puffs have finished baking, you can open the oven door.
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28
They won't deflate so don't worry.
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29
Let the the puffs cool and then slice in half horizontally.
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30
Fill with whipping cream, custard cream and slices of strawberries.
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31
Sprinkle powdered sugar on top with a tea strainer.
