Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 50 g St Ivel Mono; (2oz)
- 65 g Plain flour; (2.5)
- 300 ml Cold low fat custard or
- 300 g Fresh strawberries; sliced
- 25 g Icing sugar; sifted (1oz)
- 2 Eggs; beaten
Preparation
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 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.
