Vanilla Cream Puffs

1. 1

   Place the cream, milk and vanilla extract in a small saucepan over a moderate heat and slowly bring to a boil. Meanwhile, whisk the sugar and egg yolks in a heatproof bowl until thick and creamy. Add the cornstarch and whisk to combine. Slowly whisk the hot cream mixture into the egg yolk mixture until combined and smooth. Return to the saucepan over a moderate heat. Cook, stirring, for 3 mins or until the mixture thickens. Transfer to a heatproof bowl. Cover the surface with plastic wrap to prevent a skin forming. Chill the custard for 2 hours or until cold.

2. 2

   Meanwhile, preheat the oven to 400u00b0F. Line a large baking tray with baking paper. Using a 4 inch round cookie cutter, cut 16 rounds from the pastry sheets. Transfer 8 of the rounds to the prepared tray.

3. 3

   Using a 2 inch round cookie cutter, cut out the centers of the remaining 8 rounds. Place the pastry rings on top of the pastry rounds on tray. Brush with the extra egg. Bake for 12 mins or until golden and puffed. Allow to cool on the tray.

4. 4

   Using an electric mixer, beat the extra cream until soft peaks form. Stir the chilled custard until smooth, then fold into the whipped cream. Spoon the vanilla cream into the rounds. Top with strawberries. Serve dusted with powdered sugar.

* Per serving · 4 servings · Values may vary.

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