25 g (1 oz) blanched almonds
50 g (2 oz) butter
150 ml (1/4 pint) water
65 g 2 1/2 oz plain flour
pinch of salt
2 size 3 eggs, beaten
275 ml (1/2 pint) double cream, whipped
40 g (1 1/2 oz) icing sugar, sieved
15 ml (1 tbsp) brandy (optional)
200 g (8 oz) strawberries
50 g (2 oz) butter
150 ml (1/4 pint) water
65 g 2 1/2 oz plain flour
pinch of salt
2 size 3 eggs, beaten
275 ml (1/2 pint) double cream, whipped
40 g (1 1/2 oz) icing sugar, sieved
15 ml (1 tbsp) brandy (optional)
200 g (8 oz) strawberries
method
1. Place the almonds in the processor bowl and chop finely. Reserve.
2. In a saucepan melt the butter in the water and bring to the boil, then remove from the heat.
3. Add the flour and the salt and cook for 2 minutes. Return mixture to the processor bowl. Add the eggs and process for 1 minute, until the mixture has a nice sheen.
4. Spoon the mixture onto a greased baking tray in a 20cm (8 inch) ring and sprinkle with almonds.
5. Bake at 220°C, 425°F, Gas No. 7 for 30 minutes in the centre of the oven. Place on a wire cooling rack and allow to cool. Split in half horizontally.
6. Place the cream, icing sugar and brandy into the processor bowl and blend together well for 10 seconds. Reserve.
7. Slice the strawberries and fold into cream. Use to fill the choux ring.
2. In a saucepan melt the butter in the water and bring to the boil, then remove from the heat.
3. Add the flour and the salt and cook for 2 minutes. Return mixture to the processor bowl. Add the eggs and process for 1 minute, until the mixture has a nice sheen.
4. Spoon the mixture onto a greased baking tray in a 20cm (8 inch) ring and sprinkle with almonds.
5. Bake at 220°C, 425°F, Gas No. 7 for 30 minutes in the centre of the oven. Place on a wire cooling rack and allow to cool. Split in half horizontally.
6. Place the cream, icing sugar and brandy into the processor bowl and blend together well for 10 seconds. Reserve.
7. Slice the strawberries and fold into cream. Use to fill the choux ring.
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