Ingredients:
- 700ml milk + 120g vanilla pudding powder
- 2 egg yolks
- 120g sugar
- 130ml milk
- 130ml water
- 1 tsp salt
- 100g butter
- 20g sugar (1 tbsp + 2 tsp)
- 160g flour (1⅓ cups)
- 5 eggs
- 250g butter
- 1 vanilla bean
- 500g strawberries
- Powdered sugar
Instructions:
- In a saucepan, combine 700ml milk and 120g vanilla pudding powder. Add 2 egg yolks and 120g sugar. Cook the pudding over medium heat, stirring constantly until thickened. Let it cool down.
- In another saucepan, combine 130ml milk, 130ml water, salt, 100g butter, and 20g sugar. Bring it to a boil.
- Once boiling, add 160g flour and stir until a dough forms. Cook for about 2 minutes, then let the mixture cool slightly.
- Gradually add 5 eggs to the dough, one at a time, mixing well after each addition.
- Preheat the oven to 230°C / 446°F. Place the dough in small mounds on a baking sheet lined with parchment paper. Bake for 10 minutes at 230°C, then reduce the temperature to 200°C / 392°F and bake for another 10 minutes until golden brown.
- For the filling, mix 250g butter with the seeds from 1 vanilla bean. Fill the baked pastry shells with the prepared pudding and sliced strawberries.
- Refrigerate the filled pastries for about 1 hour to set.
- Before serving, dust with powdered sugar for a finishing touch.
Tip: These pastries are delicious and taste great when served chilled!
