4 medium-sized eggs (one of these is reserved for glazing the pastries when baking)
For the filling:
9 oz red berries (raspberries or halved strawberries)
7 fl oz whipping cream
1 tbsp sugar
2 tbsp icing sugar
Preheat the oven to 350°F.
Put the milk, water, oil, salt and sugar in a saucepan. Stir with a whisk over medium heat until everything is thoroughly combined.
When the mixture comes to the boil, remove it from the heat and add the flour. Beat well, avoiding the formation of lumps, and return to a medium heat for 4 minutes more so that the mixture cooks a little and becomes thoroughly combined.
Remove from the heat and add the eggs one at a time, beating them in well.
Put the dough into a pastry bag with a large star nozzle.
Place baking paper on a baking tray and pipe rings of dough. Use a pastry brush to paint the rings with a wash of egg yolk to glaze. Bake for about 30 minutes.
After this time, remove the pastries and leave to cool.
Wash the fruit well and whip the cream with the sugar for the filling. Cut each pastry in half, and with the help of the piping bag, fill them one by one with the cream and the fruit. Sprinkle with icing sugar.
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