Heat oven to 200C, 180C fan gas 6.

Heat the butter in a nonstick pan with 125ml water until melted.

Increase the heat until boiling then remove from the heat and quickly beat in the flour until the mixture comes together as a ball.

Cool 5 mins then beat the eggs with 1 tbsp water then beat into the pastry a little as a time to make a thick glossy mix.


2)Spoon onto the baking tray in 8 equal size blobs then add the almonds if using poking them into the mixture.

Bake for 25-30 mins until well risen and golden.

Take from the oven make a slash in the sides and return to the oven for 5 mins more to dry out.

3)While baking make the filling.

Mix the custard powder with a little of the milk then, with the remaining milk and vanilla put in a non stick pan and cook, stirring over the heat until thickened.

Stand for 5 mins then beat in the yogurt and set aside to cool, stirring frequently to make sure a skin doesn't form.

When cold, stir in the grated chocolate.

4)Reserve 1 tbsp of the custard mix then use the rest to fill the buns.

Distribute all but 8 halves of strawberries between the buns, then blob a little of the remaining custard filling on top and add the reserved strawberries.

Lightly dust with the icing sugar before serving if you like.