Raspberry and Strawberry Profiteroles

method:

• Preheat the oven to 200C/400F/Gas 6. Lightly grease a large baking sheet.
• Pour the water into a saucepan, add the butter then heat gently until the butter has just melted. Bring to the boil then take off the heat and sift in the flour. Mix together then put the pan back on the heat and cook, stirring, until the mixture makes a small bowl. Leave to cool for 15 minutes.
• Beat the eggs with the vanilla then gradually beat into the cooled choux pastry in the pan, or transfer to a food processor if you’d rather. Beat until really smooth, then spoon into a large piping bag fitted with a 1.5cm plain piping tube. Pipe about 20 balls on to the greased baking sheet, leaving space between them.
• Bake for 15-18 minutes until well risen and golden. Make a slit in the side of each choux puff to let the steam escape then put back into the turned off oven for 3-5 minutes until crisp then take out and leave to cool.
• To make the sauce, add the chocolate, milk and sugar to a small saucepan and heat gently, stirring occasionally until the chocolate has melted and the sauce is smooth. Stir in the vanilla. Sprinkle the surface with a little icing sugar if not serving immediately so a skin doesn’t form.
• Whip the cream until it forms soft swirls then fold in the yoghurt, vanilla and sugar. Crumble in the raspberries and briefly fold together.
• Slit the choux puffs almost in half, arrange the sliced strawberries over the base of each one then top with a spoonful of raspberry cream. Press the lids back in place then arrange on serving plates. Dust lightly with sifted icing sugar and serve drizzled with warm chocolate sauce.