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1
Make the custard.
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2
Mix together the flour, cornstarch, and sugar with a whisk.
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3
Mix 25 g of milk, egg yolk, and then the remaining 75 g of milk.
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4
Microwave at 600W for 1 minute, stir, then microwave for another 50~60 seconds.
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5
Stir, mix in the vanilla extract, tightly wrap with cling wrap, and let cool.
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6
Make the cookie dough: Mix sugar into the butter.
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7
Add 1 whole egg and mix together.
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8
Mix in the almond powder.
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9
Add the flour in 3 batches and mix together each time.
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10
Make the puff pastry: Sift the flour.
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11
Beat the egg.
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12
Add butter and water to a pot on low heat and melt the butter.
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13
When the liquid begins to slightly bubble, add the flour, turn off the heat, and stir for 1 minute.
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14
Turn the heat to low and knead it together for about 1.5 minutes with a large spoon, then turn off the heat.
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15
Preheat the oven to 200 degrees C.
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16
Add the egg a little bit at a time and mix with each addition.
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17
Add the egg until the batter becomes thick and stays on the spoon for an instant before slo~wly falling off.
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18
Spoon the batter onto the baking sheet and thinly layer the cookie dough batter on top of 3 of the batter for the normal puffs.
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19
(In the picture, the cookie ones are the 2 in the front and 1 in the back center)
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20
Spray lightly with water, and bake for 17 minutes at 200 degrees C and then 10 minutes at 180 degrees C.
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21
Whip sugar and heavy cream together.
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22
Cut the strawberries in half.
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23
Slice the banana and sprinkle lemon juice.
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24
When the puff pastries have cooled, cut off the tops and place the custard, bananas, and strawberries on the bottom half.
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25
Spread the cream on the top half.
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26
Push the top and bottom halves back together and if you want, dust with powdered sugar.
