Recipes
In a saucepan, bring the milk, butter, salt and granulated sugar to a boil. Add the flour and mix it in away from the heat, then stir over the heat until it forms a ball. Transfer the dough into an electric mixer fitted with the paddle, gradually add the eggs and finish with some warm milk, if necessary. Use a #11 nozzle to pipe cream puffs 12 cm long. Bake for about 35 minutes in a convection oven at 170°C (340°F). Remove from oven and place on a rack until completely cooled.
Heat the milk and vanilla bean (sliced lengthwise and scraped). Mix the sugar and egg yolks, add the custard powder. Dilute the mixture with some milk, pour everything into the milk and boil for two or three minutes. Keep on heat and add the butter. Stir until smooth, cover with film and keep the cream in the refrigerator.
Use a #8 nozzle to pipe the cream puff pastry (12cm long) on baking sheets on a tray. Sprinkle with chopped almonds. Bake as indicated for cream puff recipe. When finished baking, cut the narcisses in half. Use a nozzle to fill the bottom of the narcisses with little pastry cream. Place two rows of raspberries lengthwise and use a #9 fluted nozzle to top off with dollops of whipped cream. Place the narcisse hat on top and lightly powder with some icing sugar. You can also fill them with seasonal fruits like red currants, strawberries, wild strawberries, etc.
