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Ingredients
- 300 ml Water, (1/2 pint)
- 110 gm Butter, cubed (4oz)
- 140 gm Strong plain flour, (5z)
- 4 x Large eggs, beaten
- 300 ml Whipping cream, (1/2 pint)
- 50 gm Icing sugar, (2oz)
- 1 tsp Vanilla extract
Directions
- Gently heat the water and butter together till it just begins to boil. Remove the pan from the heat and beat in the flour immediately till you have a thick smooth paste. Add in the Large eggs a little at a time beating well till the mix 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 min, bodies for about 30 min or possibly till dry out in the centre.
- Whisk the cream, icing sugar and vanilla till you have hard peaks.
- Take each choux body and slice in half horizontally. Take the top slice and cut in half lenghways to create 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 lowfat yoghurt.
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