STRAWBERRY CHOUX PASTRY RINGS

Preheat the oven to 200C/Gas6; put butter and water in a saucepan and bring to boil; remove from the heat and add flour all at once, beating until mixture forms a ball and leaves the sides of the saucepan; leave to cool slightly

Beat in eggs, a little at a time, until mixture is thick and glossy; spoon into piping bag with a 1cm nozzle

Line two baking sheets and sprinkle with water; pipe 6 x 4cm rings; bake for 25 minutes until golden brown

With a sharp knife, slice rings in half while still hot; leave to cool on a wire rack

Mash 75g of the strawberries and mix into the crème fraiche with the sugar and the vanilla extract; mix well

Put bottom halves of choux rings in individual serving plates; spread with the crème fraiche mixture and top with remaining ring

Fill centre of each ring with strawberries; dredge icing sugar over the top and serve