Recipe - Strawberry Choux Buns

50 g St Ivel Mono; (2oz)
65 g Plain flour; (2.5)
2 Eggs; beaten
300 ml Cold low fat custard or
Greek yogurt; (0.5 pint)
300 g Fresh strawberries; cut or sliced up
(10oz)
25 g Icing sugar; sifted (1oz)

Sift flour onto a plate. Put St Ivel Mono and 150ml (0.25 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/1/5 inch plain nozzle and
pipe 2024 walnutsized balls onto a damped baking sheet.

Bake in a preheated oven at 200C / 400F / Gas 6 for 1520 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.

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