Strawberry and milk chocolate profiteroles

Preparation

Hull the strawberries. Break the milk chocolate into pieces. Cut the butter into small cubes.

Method

1. 1 Heat the oven to 200°C/180°C fan/gas 6. To make the buns, sift the flour and salt onto a sheet of greaseproof paper.
2. 2 Gently heat the butter in a saucepan with 150ml cold water until melted. Bring to the boil, then tip the flour into the pan. Turn off the heat and beat to a thick paste. Leave to cool.
3. 3 Beat together the egg and yolk, then gradually beat them into the paste to form a thick and shiny dough. Line 2 baking sheets with baking parchment.
4. 4 Using a piping bag with a large plain nozzle, pipe 16 balls of dough onto the baking sheets, spaced well apart. Bake for 20-25 minutes, until risen and golden.
5. 5 Pierce the base of each with a skewer to allow the steam to escape. Transfer to a wire rack until cold.
6. 6 For the filling, in a food processor blitz 50g of the strawberries with the icing sugar, then stir in the liqueur.
7. 7 Whip the cream until it forms soft peaks, then fold the strawberry purée through it. Cut the choux buns in half and fill with the cream mixture. Slice the remaining strawberries and add to the filling, then top with the other halves of the buns.
8. 8 For the topping, melt the chocolate in a bowl over a pan of simmering water, stirring occasionally, until smooth. Drizzle over the profiteroles to serve.