These were such a treat! Made with love by my gorgeous daughter Florence.
Ingredients for pastry
1 cup water, 100g butter – chopped, 4 eggs, 3/4 cup flour (e.g. 30% tapioca flour, 70% brown rice flour)
Pre heat oven 200 degrees. Place butter and water in pan over low heat until butter melts and starts to simmer. Add flour and beat with a spoon until smooth. Cook – stirring vigorously – until mixture leaves the sides of the pan. Remove from heat and gradually beat in eggs. If it seems runny, add a little more flour, it will need to stand up in little heaps when you have piped it. Place mixture in piping bag. Pipe approx 3 tsp of mixture onto baking tray lined with baking paper. You will make about 30. Bake for 30 mins until light golden and crispy and sounds hollow when tapped. Add filling and topping.
Ingredients for Creme Patisserie
2 cups milk (I use zero lacto), 1 tsp vanilla extract, 4 egg yolks, 1/3 cup caster sugar, 1/3 cup cornflour / cornstarch / tapioca flour
Place milk and vanilla in a pan and bring to boil. Whisk together the egg yolks and sugar until thick and pale. Whisk to combine the cornstarch. Slowly pour in the hot milk, whisking continuously. Pour mixture back into the pan and simmer rapidly while whisking continuously for 5 mins or until thick. Place non-stick baking paper on surface of creme and set aside to cool.
Ingredients for Caramel Topping
1 cup packed brown sugar, 1/2 cup butter, 1/4 cup milk (zero lacto), 1 tsp vanilla extract.
Place first three ingredients in a pan and bring to the boil. Cook for 1-2 mins until thickened. Remove from heat and add vanilla extract.