| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Greek | St, Ivel | 1 | servings |
INGREDIENTS
| 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; sliced (10oz) |
| 25 | g | Icing sugar; sifted (1oz) |
INSTRUCTIONS
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.
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