Strawberry and vanilla custard profiteroles

1.Place sugar, 1 tablespoon water and strawberry in a saucepan over low heat; cook and stir for 1 minute or until sugar dissolves and strawberry starts to release juice. Transfer to a heatproof bowl. Cool.

2.Warm milk and vanilla paste in a saucepan over low heat. Whisk egg yolks and extra sugar in a heatproof bowl. Whisk in flour, then warm milk mixture. Return to pan; cook, whisking over low heat, for 5 minutes or until custard thickens. Transfer to a heatproof bowl. Cover surface with plastic food wrap. Chill custard for 1 hour or until thickened.

3.Preheat oven to 220°C/200°C fan forced. Grease a baking tray. Make basic choux pastry. Spoon into a piping bag fitted with a 1.5cm plain nozzle. Pipe mixture (base diameter about 3cm) about 3cm apart on prepared tray. Bake for 20 minutes or until puffed and golden. Remove from oven; tum oven off. Using a skewer or a small knife, pierce bases to release steam. Return to oven; leave for 15 minutes to dry out. Transfer to a wire rack to cool.

4.Cut profiteroles in half. Spoon custard into profiteroles. Spoon a little strawberry mixture over custard. Sandwich with profiterole tops. Dust with icing sugar. Serve warm.