STRAWBERRY CREAM PUFFS.

This is definately an oldie, but a goodie. And if you are wondering ...? The difference between a puff and an eclair is the shape, puffs are round and eclairs are rectangular finger lengths of choux. Ingredients....125gm of plain flour, pinch of salt, 60gm of butter/ marg, 250ml of watewr, 3 eggs lightly beaten. Strawberry Cream Ingredients....1 punnet of strawberries, washed and hulled, 2 tbs of icing sugar, 1 tsp of vanilla extract, 300ml of thickened cream, extra icing sugar for dusting. Preheat your oven to 200deg C. Sprinkle an oven tray with water. Place the butter/ marg, water and salt in a small saucepan and bring to boiling. Now add the flour all at once and cook over a low heat until the mixture leaves the side of the saucepan, stirring constantly. Cool slightly. Transfer the slightly cooled mixture to the bowl of your electric mixer and using the dough hook, beat for one minute. Add the eggs, a little at a time and beat until the mixture is glossy. Drop in teaspoons onto the wet tray. Bake in the preheated oven for 30 minutes. Turn off your oven. Do not open the oven door for at least 15 minutes. Then remove and cool on a wire rack. When cold split the puffs and fill with the strawberry cream. Strawberry Cream.... Add the strawberries, icing sugar and vanilla extract in your processor, and whiz till pureed. Using an electric beater, whisk the cream until thick. Fold in the strawberry puree and fill the puffs. Dust the srawbeery puffs with extra icing sugar to serve. Enjoy!!