Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 50 grams | St Ivel Mono; (2oz) |
| 65 grams | Plain flour; (2.5) |
| 2 \N | Eggs; beaten |
| 300 millilitres | Cold low fat custard or Greek yogurt; (0.5 pint) |
| 300 grams | Fresh strawberries; sliced (10oz) |
| 25 grams | Icing sugar; sifted (1oz) |
Sift flour onto a plate. Put St Ivel Mono and 150ml (¼ pint) water into a saucepan and heat gently until fat has melted, then bring to a boil. Remove pan from heat, tip flour at once into hot liquid and beat thoroughly within wooden spoon, until mixture is smooth and forms a ball in centre of pan. Leave to cool for a couple of minutes.
Beat eggs little at a time, adding only enough to give a piping consistency, beating well after each addition.
Put pastry into a piping bag fitted with a 1cm/⅕ inch plain nozzle and pipe 20-24 walnut-sized balls onto a damped baking sheet.
Bake in a pre-heated oven at 200C / 400F / Gas 6 for 15-20 mins, until risen, golden brown and crisp.
Remove from oven, make a short slit in the side of each bun to allow steam to escape and cool on a wire rack.
When cool, fill each choux bun with some custard or yogurt and strawberry slices.
Arrange on a serving plate, sprinkle with sifted icing sugar and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.