INGREDIENTS PASTRY
250ml water.
100g butter.
250ml flour.
5 large eggs.
INGREDIENTS FILLING
65ml maizena.
500ml full cream milk.
150ml castor sugar.
5 large egg yolks, lightly beaten.
125ml cream.
250g fresh strawberries, roughly chopped.
20ml orange juice.
icing sugar, for dusting.
INSTRUCTIONS PASTRY
Preheat oven to 180°C.
Grease a baking tray.
In a saucepan on the stove over a medium heat, heat the water and butter together until the butter melts.
Bring to the boil.
Remove from heat.
Add the flour.
Stir with a wooden spoon.
Return the mixture to the stove.
Heat and keep stirring for 30 seconds.
Allow to cool slightly.
Add the eggs one at a time, stirring after each addition.
Stir until smooth and glossy.
Drop teaspoonfuls of the mixture on the prepared baking tray.
Leave spaces inbetween for the pastries to expand.
Bake for 25-30 minutes until puffed up and golden.
Slice pastires in half.
INSTRUCTIONS FILLING
Mix the maizena with a little of the milk.
Stir into the remaining milk.
Pour the milk into a saucepan.
Add the sugar.
Heat over a medium heat, keep stirring to prevent lumps.
Mixture will thicken.
Reduce the heat to a low heat.
Whisk in the egg yolks.
Cook over the low heat for 2 minutes.
Remove from heat and leave to cool.
In a bowl whip the cream until stiff.
Fold the cream and orange juice into the cooled filling.
Mix in the strawberries.
Spoon the filling onto one half of the pastries.
Place the other half of the pastries on top of the filling.
Dust with icing sugar.
