1. Combine water, oil, salt and sugar and heat until it boils. Remove from heat and add flour, all at once, stirring with wooden spoon until all the lumps are dissolved and it pulls away from sides of the pan (it will take about 2 minutes).
2. Gradually add eggs, one by one and combine well after each addition, until the batter comes together. This is your pastry dough. It will be thick, shiny, smooth and sticky. Put it into a pastry bag with star tip or round plain tip and pipe it onto baking sheet lined with parchment paper, 1 inch apart. Make desired size mounts-I prefer their diameter to be 12.5 inch. Smooth pointy tops with a wet finger, so that they don't burn while baking.
3. Preheat oven to 200 C and bake for 35-40 minutes. You can also bake them at 250 C for 12-14 minutes and then reduce temperature to 150 C and bake for 20 more minutes, so that the inside dries out thoroughly. Let cool completely and cut in half with serrated knife.
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1. Whisk egg with yolks, 100 ml milk and cornstarch-make sure there are no lumps.
2. Heat the rest of milk with vanilla and sugar. When it boils, remove from heat and add to the egg mixture. Put on low heat and stir for several minutes until it thickens into a custard. Cover with plastic foil and let cool to room temperature.
3. Mix butter with electric mixer. Take cooled custard and mix it as well. Then combine the two. Make sure to thoroughly incorporate butter into the custard.
4. Mix whipping cream with some powdered sugar until soft peaks form.
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