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.

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