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1
I used fresh Yodoran-Hikari eggs.
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2
Using these high quality eggs really changes the flavor of both the puffs and the custard.
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3
Let's use quality eggs!
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4
Use the leftover egg whites for a Financier Cake or fry them.
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5
Make the custard cream.
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6
In a bowl, add the egg yolk, sugar, and cornstarch and use a whisk to mix together well.
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7
Scrape out the vanilla beans from the shell and add them, with the shell, to the milk.
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8
Warm to body temperature.
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9
Add the milk to the bowl and mix well.
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10
Strain through a tea strainer and into a pot.
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11
Simmer for 2 minutes while stirring.
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12
While hot, tightly wrap Step 2 and let cool.
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13
If you have the time, put it in the microwave to chill completely.
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14
Make the puff.
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15
Add the ingredients to a pot, turn on the heat, and boil until the butter melts.
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16
Remove from the heat and add the sifted flour all at once.
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17
Mix well with a wooden spatula.
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18
Heat Step 4 on low heat and evaporate the moisture while kneading with a wooden spatula.
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19
When the mixture begins to bunch together, remove from the heat.
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20
While Step 5 is still warm, add the beaten eggs a little at a time, mixing between each addition.
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21
Stir gently, even when your hand hurts!
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22
Put Step 7 into a pastry bag with a star-shaped pastry tip.
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23
Pipe out 7 cm wide heart shapes onto a parchment paper lined baking tray.
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24
Lightly mist Step 7 with water and bake for 20 minutes in an oven preheated to 190C.
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25
Absolutely do not open the oven while they're baking!
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26
Cut the cooled puff dough in half horizontally.
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27
Since they're so soft, they will cut nicer if you use kitchen scissors.
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28
Whip the heavy cream and sugar until soft peaks form.
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29
Pour the custard cream and the whipped cream into their own respective pastry bags with star-shaped piping tips and pipe first the custard, then the whipped cream onto the bottom half of the puff.
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30
Place the cut-in-half strawberries on top of the cream and top with the upper half of the puff.
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31
Dust with powdered sugar using a tea strainer.
