STRAWBERRY CREAM PUFFS

Ingredients:

For pastry:

• 13 Tbsp water (2 dcl)
• 13 Tbsp oil (2 dcl)
• 1⅔ flour (20 dkg)
• Pinch of salt
• 6 eggs

For filling:

• 6 eggs
• 2/3 cups sugar (14 dkg)
• 1 cup flour (14 dkg)
• 1 tsp vanilla extract
• 1 quart milk (1 l)
• 1/2 cup of sugar for egg whites (10 dkg)
• 2 Tbsp strawberry powder by Bobica.hr

Preparation:

Remove the eggs from the refrigerator, preheat the oven at 410°F (210°C), and line a baking pan with parchment paper. Pour the water and oil into a pot and bring to a boil. Season with salt, remove from the heat and stir in the flour. The mixture will become very thick, which is how it should be. Then return to the heat and stir for another 2 minutes over low heat. It is finished when the mixture begins to separate from the edges of the pot. Remove fromthe heat and cool for 10 minutes.

Then mix in one egg at a time until each egg is fully blended into the mixture. Take spoonfuls of mixtures and make small dough balls. Leave a space between each ball as they will expand while baking. Bake for 25 minutes. Cool while preparing the filling.

For the filling, begin by separating the egg yolks from the egg whites. Then mix in the egg yolks, vanilla extract, sugar and flour and 2 dcl (around 13 Tbsp) milk and strawberry powder. Boil the rest of the milk in a pot and mix the prepared yolk mixture before boiling and cook until the cream thickens (like in a custard). Beat the egg whites with sugar and mix immediately with the hot cream containing egg yolk.

Halve the puffs, add the filling to one half, then top with whipped cream if desired, cover with the other half, and sprinkle with strawberry powder. Cool well before serving.