Strawberry Choux Rings

Before you start, pre-heat the oven to 200°C/400°F/Gas Mark 6

ingredients choux pastry:

• 50 g (2oz) butter or margarine
• 125ml (¼pt) water
• 65g (21/2oz) JUVELA Gluten-Free Mix
• 2 medium eggs, lightly beaten

ingredients filling:

• 250ml (1/2pt) double cream, whipped
• 1tbsp caster sugar
• 200g (8oz) strawberries, roughly chopped

Icing sugar to decorate

Method:

Place the fat and water in a saucepan and melt over a gentle heat, then bring to the boil. Remove from the heat and stir in the Mix. Return to heat until the mixture forms a ball in the pan. Remove from the heat and allow to cool slightly. Gradually add the eggs, beating well after each addition. The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg).

Place the mixture into a piping bag fitted with a plain nozzle and pipe rings onto a greased baking tray. Bake in a pre-heated oven for approx. 20 minutes; remove from the oven and make a small hole in each ring. Return to oven for a further 5 minutes to dry out. Allow to cool.

To make the filling, gently combine the whipped cream, sugar and fruit and use to fill the rings. Dust with icing sugar before serving.

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