Preheat the oven to 205 degrees.
Put baking paper on a cookie sheet.
In a bowl, mix the flour, 1/2 teaspoon of sugar and 1/4 teaspoon of salt.
Put butter and water in a pot over medium heat and wait for it to boil.
Remove from heat and with a wooden spoon, quickly add the flour mixture.
Return to the fire by moving without stopping until a ball mixture forms (about 2 minutes maximum).
Put the dough in an electric mixer and beat in low speed until the steam comes out.
Once the dough cool a little, add 2 eggs (previously beaten) and form a paste.
With a dulla, form 12 discs (with circular movements), separating by a couple of cm each as they will be inflated.
Beat another egg with 1/8 teaspoon of salt and carefully varnish the dough balls.
Bake for 15 minutes and then reduce the oven temperature to 177 degrees.
Bake for another 30-40 minutes until the cupcakes are inflated and brown a little.
Turn off the oven and open the oven door a little. Let them cool for 10-15 minutes.
Remove from the oven and let cool.
Prepare the whipped cream: in a bowl put the whipping cream, sugar and vanilla extract. Stir and refrigerate for 20 minutes.
After 30 minutes, beat with a blender until peaks form.
To serve: cut the cakes in half, fill with sliced strawberries and then with whipped cream. Put the covers.
Repeat with the rest of the cakes and serve sprinkled with icing sugar.
¡Completa tu perfil!:
Para recibir increíbles recetas, tips y artículos especiales totalmente GRATIS sólo necesitas un correo electrónico válido.Usaremos estos datos: