Profiteroles With Vanilla Custard And Strawberries - cooking recipe

Ingredients

1/3 cup sugar + 2 tbsp
6 oz strawberries, cut into thin wedges
1/2 cup milk
1 tsp vanilla bean extract
3 None egg yolks, at room temperature
1/4 cup all-purpose flour
16-32 None frozen profiteroles, defrosted
None None powdered sugar, to dust

Preparation

Combine 2 tbsp sugar, 1 tbsp water and strawberries in a saucepan over low heat. Cook for 1 min, or until sugar dissolves and strawberry starts to release juice. Set aside and let cool.
Meanwhile, warm milk and vanilla in a saucepan over low heat. Whisk egg yolks with remaining sugar. Whisk in flour then warm milk mixture. Place in saucepan and cook, whisking, over low heat, for 5 mins, or until custard thickens. Transfer to a clean bowl, cover surface with plastic wrap and chill for 1 hour, or until thickened.
Bake profiteroles according to instructions on package, or until golden. Transfer to a wire rack to cool slightly. Halve then fill bottoms with custard and strawberries. Sandwich with tops. Dust with powdered sugar. Serve warm.