Strawberry Liqueur Puffs
|For choux pastry|
|Water||1⁄2 Cup (8 tbs)|
|Butter||1 Ounce (30g)|
|Plain flour||1⁄2 Cup (8 tbs)|
|Icing sugar||1⁄2 Cup (8 tbs)|
|Thick cream||300 Milliliter (1 carton)|
|Strawberries||250 Gram (1 punnet)|
|Icing sugar||2 Tablespoon|
Choux Pastry Combine water, chopped butter and salt in pan, bring to boil, stirring until butter melts.
Bring mixture to full rolling boil, add sifted flour all at once, stir vigorously with wooden spoon until mixture leaves sides of pan and forms a smooth ball.
Remove from heat.
Cool slightly, add beaten eggs a little at a time, beating well after each addition.
Mixture should be smooth and glossy.
Divide mixture into 4 rough heaps on large lightly greased flat oven tray; allow room for spreading.
Bake in hot oven 10 minutes, reduce heat to moderate, bake further 30 minutes, or until puffs are golden and crisp.
Cut puffs in half and either remove any soft uncooked pastry or return to slow oven until dried out completely.
When ready to serve, fill with Filling, dust with sifted icing sugar.
Filling Hull and halve or slice strawberries, sprinkle with sifted icing sugar, stand 30 minutes, add Cointreau, stand for 1 hour, fold into whipped cream.