|Red currant jelly glaze||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|For choux pastry|
|Butter||1⁄3 Cup (5.33 tbs)|
|Flour||1 1⁄2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Almonds||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
Method Set oven at hot (400Â°F).
First make choux pastry: bring butter and water just to a rolling boil, take from heat and, at once tip in all the flour.
Beat mixture vigorously until smooth.
Cool slightly, then thoroughly beat in eggs one at a time (this may be done using an electric mixer).
Dough should be smooth, glossy and of a consistency that will just drop from the spoon.
Put dough into a pastry bag fitted with a three-eighths inch plain tube and pipe small turnover shapes onto a damp baking sheet.
Bake in the pre- heated oven for 20 minutes, or until pastry is brown and very crisp.
Cool on a wire rack.
To prepare pastry cream: beat egg yolks, sugar and vanilla until thick and light; stir in flour and cornstarch with enough cold milk to make a smooth paste.
Heat remaining milk, stir into egg mixture until blended; return to pan.
Bring to a boil, stirring, cook gently for 2-3 minutes and take from heat.
Whip egg white until it forms a stiff peak.
Add to pan with pastry cream and stir gently until just blended.
Turn into a bowl and cool.
Whip cream until it holds a soft shape and fold into cool pastry cream, adding enough praline to flavor it well.
Cut choux pastry turnovers in half and fill them with praline cream.
Dip into or brush strawberries with warm red cur- rant jelly glaze, halving them if they are large, and place around edge of each 'tabatiere'.
Arrange on a platter to serve.
Tabatiere is the French word for a snuff box, snuff meaning tabac (tobacco) a pris6.
This recipe takes its name from the choux pastry piped into a turnover shape like a tobacco pouch.