Vanilla cream puffs

1.Place cream, milk and essence in a small saucepan over moderate heat. Slowly bring to the boil. Whisk sugar and egg yolks in a heatproof bowl until thick and creamy. Add cornflour; whisk to combine. Slowly whisk hot cream mixture into egg yolk mixture until combined and smooth. Return to saucepan over moderate heat. Cook and stir for 3 minutes or until mixture thickens. Transfer to a heatproof bowl. Cover surface with plastic food wrap to prevent a skin forming. Chill custard for 2 hours or until cold.

2.Meanwhile, preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Using a 10cm round cookie cutter, cut 16 rounds from pastry sheets. Transfer 8 of the rounds to prepared tray.

3.Using a 6cm round cookie cutter, cut out centres of remaining 8 rounds. Place pastry rings on top of pastry rounds on tray. Brush with extra egg. Bake for 12 minutes or until golden and puffed. Cool on tray.

4.Using an electric mixer, beat extra cream until soft peaks form. Stir chilled custard until smooth. Fold in whipped cream. Spoon vanilla cream into rounds. Top with strawberry. Serve dusted with icing sugar.