Grease the parchment lightly with oil. Cut a circle of puff pastry the desired diameter. I have 21cm. To pierce with a fork. Put the dough on a baking sheet. Coat the dough with little water. Sprinkle with powdered sugar. Cover with a sheet of parchment. From above to press the sheet pan. Put into the oven to 190 -200 gr. on 15 minutes. Take out from the oven, turn over the cake and sprinkle with remaining powdered sugar. Cover with parchment and baking sheet. Bake for another 5-7 minutes.

Cooking the custard will Prepare the brown sugar Mistral divide it into two bowls for 60 grams

Milk pour into a saucepan and heated. Add the vanilla and 60 g of sugar.

The rest of the sugar rubs with egg yolks (to Bela). In a separate bowl combine the flour with the starch and add to the yolks. Add to the yolks a little milk (milk should not be hot). The milk is heated but do not boil. Pour virtually all the hot milk to the mix. Intensively stir. The pot with the remnants of the milk, return to stove and add the mix. Stirring constantly with the whisk, cook the cream until thick, over medium heat. Ready to pour cream in a bowl and cover with cling film, which should fit snugly to the cream. Cream cool.

Cooking choux pastry Milk mix with water and pour in saucepan. Add the butter, a pinch of salt and sugar. When the mixture just starts to boil, wait 10 seconds and fall asleep flour. Stirring constantly, making dough. Reduce the heat and keep the dough on the stove for another 30 seconds (at the bottom of the pan to form thin crust). Immediately put the dough in a cold bowl and cool to a temperature of 60 C. the Injected eggs (put 3 eggs), stir and then add one egg and mix : the dough should be in consistency like a very thick batter for pancakes.

Bake in a preheated oven of 190 degrees for 15 minutes. Diminish the temperature to 160 degrees and Topcem another 10 -15 minutes. Profiteroles should be dry and well baked inside. Ready profiteroles stuffed with custard.

With the icing In a saucepan mix water, sugar and invert syrup ( you can substitute honey). Heated on high heat until the surface appears stable bubbles. Diminish the fire at medium temperature and cook to 118 degrees. If a thermometer is not, the willingness of the glaze can be checked as follows: in cold water drip a little glaze and squeeze the ball with your fingers. It should be soft and elastic. Put the icing in the bowl for whisking, and whisk at high speed until thick. When the frosting starts to stiffen, gradually add lemon juice and food coloring. The glaze is best applied when it reaches room temperature. If the frosting has stiffened, it can be heated in a water bath and re-used for other purposes.

Making dessert Profiteroles covered with glaze. In the middle of the basics of puff pastry, put the custard, and the edges — profiteroles with icing.

Decorate with whipped cream and strawberries. Enjoy incredibly delicious cake. Serve immediately, impregnation is not required. Bon appétit! Help yourself my good!!!