• Creme patissiere:

  • 5 egg yolks

  • 3/4 cup sugar

  • 3T cornflour

  • 1½ cups scalded milk infused with vanilla pod and seeds*

  • 1 tsp brandy

  • *1 vanilla bean,halved, scraped of seeds

  • 1T butter

  • 1T cream

  • 1 punnet Fresh strawberries, partially sliced to within 5mm of stalk/stem end (4-5 cuts per strawberry - see picture above)

  • Home made (or store bought) butter puff pastry - 4 sheets

  • 2 Tblsp Apricot jam + boiling water.

  • Sifted icing sugar or dark chocolate shavings


  • 1.

    To make the creme patissiere:

  • 2.

    Place milk in a saucepan on a low heat, bring to just below simmer. DO NOT BOIL.

  • 3.

    Beat together yolks and sugar until creamy.

  • 4.

    Add cornflour and gradually whisk in the scalded milk.

  • 5.

    Return to low heat and stir until thickened.

  • 6.

    Add brandy, butter and cream.

  • 7.

    (Sieve to remove lumps if necessary.)

  • 8.

    Cover with plastic wrap and chill.

  • 9.

    Pre cut pastry squares approx 6cm x 6cm.

  • 10.

    Score 2mm from each edge without cutting through the pastry - to create a shoulder in which the creme patissiere will sit.

  • 11.

    Blind bake pastry (using pastry weights, macaroni, rice or dried beans) at 375DegC for 10 minutes, remove pastry weights and cook for further 15 to 20 minutes.

  • 12.

    Cool squares thoroughly.

  • 13.

    Pipe or spoon creme patissiere and top with fanned strawberries.

  • 14.

    Sieve apricot jam and add sufficient boiling water to make a syrup.

  • 15.

    Glaze each strawberry with a little syrup.

  • 16.

    Cool on wire rack.

  • 17.

    Dust with icing sugar or chocolate shavings just prior to serving.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 331kj
  • Fat Total 20g
  • Saturated Fat 5g
  • Protein 4g
  • Carbohydrate 32g
  • Sugar 10g
  • Sodium 129mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by jackicamReport
Mmmmm yum Philippa!! How delectable do these look!!!
Posted by Philippa WightmanReport
Thanks Jackie - they tasted pretty awesome too. Sometimes I find the sheer size of the Patisserie bought pastries so big. These are really just bite-sized so you don't feel too wicked giving in to temptation! lol