Cream Puffs With Apricot "Fried Eggs" - cooking recipe

Ingredients

125 ml semi-skimmed milk
75 g butter
200 g plain flour
5 None eggs
150 ml creme fraiche
1/2 None vanilla pod, seeds scraped out
4 tbsp caster sugar
150 ml whipping cream, whipped
2 x 400 g cans apricot halves, drained
None None Icing sugar, for dusting

Preparation

Preheat the oven to 400\u00b0F. Line 3 baking sheets with parchment paper. Place the milk, butter, 1/2 cup of water and a pinch of salt in a saucepan and bring to a boil. Add all the flour and stir rapidly with a wooden spoon until the dough forms a ball that leaves the sides of the pan clean. Transfer to a bowl and rapidly beat in 1 egg. Allow to cool for 10 mins.
Beat in the remaining eggs one at a time. Using a dessert spoon, spoon out 6 circles of dough per baking sheet, using the back of the spoon to smooth out slightly. Fill several ovenproof ramekins with water and place on the bottom of the oven. Bake one sheet at a time for 20-25 mins, until the pastry is risen and golden. Allow to cool on a wire rack.
Mix together the sour cream, vanilla seeds and sugar. Stir in the whipped cream. Spread over the pastry puffs and top each with an apricot half. Dust with powdered sugar.