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.

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