Strawberry rings

Method

1. Set the oven to gas mark 7 or 220°C.
2. Place butter in a pan and add 300ml (½ pint) water. Heat gently to melt butter. Increase heat and bring to a rapid boil. Take pan off heat and, working quickly, tip in flour. Beat until mixture forms a ball, then set aside for the mixture to cool until it's lukewarm.
3. Beat the eggs, one at a time, into the mixture, to give a soft dropping consistency.
4. Fit large piping bag with the large, plain piping tube, and fill with the choux mixture. Pipe ring shapes, about 8cm (3¼in) in diameter, on to the baking sheets.
5. Bake rings for 15 mins, then reduce oven to gas mark 5 or 190°C, and cook for a further 15-20 mins, or until the mixture is risen and golden.
6. Remove baking sheets from the oven and pierce each of the pastries with a fine skewer to allow the steam to escape. Return them to the oven to cook for a further 5 mins, then transfer to a wire rack to cool completely.
7. Slice rings in half widthways and scoop out soft centres.
8. To make the filling: Slice strawberries. Pour cream into a bowl and add icing sugar and vanilla. Whisk until just forming soft peaks. Fit the large piping bag with the star piping tube and fill with cream. Pipe a swirl of cream into each choux base ring. Arrange a layer of strawberries on top. Replace the top of each pastry, and press down slightly.
9. Melt cake covering in a microwave or over a pan of hot water. Use to fill the small piping bag. Cut off end of bag to give a small hole. Pipe lines of chocolate over pastries and leave in a cool place for a few minutes for chocolate to set before serving. (Not suitable for freezing)

By Sue McMahon, assisted by Iris Harvey. Photos: Simon Pask