Choux pastry seems difficult to do, but once you've got the hang of it it's quite a cheap base for a lovely pudding, you can use lots of different fillings and toppings.
To balance up the healthy strawberries I added this rather lovely strawberry chocolate topping ...
Nearly Angelic Profiteroles
1/4 pint of water
50g margerine or butter
65g plain flour
2 medium eggs
1 packet of Silver Spoon strawberry chocolate buttons
- Put the water into a small saucepan and add the margerine or butter. Bring to the boil until the margerine/butter has melted.
- Take the pan off the heat and add the flour. Mix it well with a wooden spoon until it forms a ball.
- Add the eggs one at a time and mix well - at first they may seem like they are not mixing in, but keep at it!
- Push the choux pastry mixture into a piping bag (use your largest noxzzle) and squeeze 8 equal 'mountains' of the mixture onto a baking tray.
- Bake for about 15 mins (until golden) at 200c/Gas Mark 7.
- Once they cooked profiteroles have cooled, cut open along the middle with a knife, and fill with sliced strawberries.
- Meanwhile, half fill a small sucepan with boiling water, place a metal or glass mixing bowl over the top and melt the strawberry buttons. Decorate each profiterole with a swirl of chocolate. Let the chocolate set and then eat them - before someone else does!!!