| 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.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”