INGREDIENTS

INSTRUCTIONS

Gently heat the water and butter together until it just begins to
boil. Remove the pan from the heat and beat in the flour immediately
until you have a thick smooth paste. Add the eggs a little at a time
beating well until the mixture becomes a shiny paste.
Fill a large piping with paste and pipe, onto a prepared tray, 10
heads and on another tray 10 bodies. Bake at 180°C/350°F/gas mark 4,
head for 15-20 minutes, bodies for about 30 minutes or until dried
out in the centre.
Whisk the cream, icing sugar and vanilla until you have firm peaks.
Take each choux body and slice in half horizontally. Take the top
slice and cut in half lenghways to form wings. Fill the bottom half
of the body with cream and prop the head on the cream at the boarder
end of the base. Put on the wings. Serve on a pool of strawberry
yoghurt.
Converted by MC_Buster.
Per serving: 2298 Calories (kcal); 219g Total Fat; (84% calories from
fat); 29g Protein; 62g Carbohydrate; 1403mg Cholesterol; 1253mg
Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0
Fruit; 42 Fat; 3 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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