Lemon and strawberry puffs

(Makes 10 puffs)

150 ml water
50 g butter, diced
75 g plain flour
2 small eggs, beaten
Grated rind and juice 1 lemon
50 g sugar
1 tbsp cornflour
1 large egg yolk
150 ml cream, whipped
2 small cartons strawberries
Icing sugar for dusting

Preheat the oven to 200°C and butter a baking sheet. Put the water and butter into a pan and bring slowly to the boil. Remove from the heat, tip in the flour in one go and beat until it forms a smooth ball that leaves the side of the pan clean. Allow to cool for a minute or two, then add the beaten eggs a little at a time, beating well until you have a smooth shiny paste that stands in soft peaks.

Leaving plenty of room between each one, drop heaped dessertspoons of the mixture on to the baking tray. Bake for about 30 minutes until puffy and golden, then quickly cut them in half to release the steam and return them to the oven for five minutes to dry out. Cool on a wire rack.

In a small pan, whisk the lemon rind and juice, sugar, cornflour and egg yolk with 100 ml of water. Bring slowly to the boil, stirring constantly and simmer for two minutes. Press a piece of greaseproof over the surface, let it get cold, then fold in the whipped cream.

Take about six largish strawberries, crush them with a fork and sweeten to taste, then rub them through a sieve to make a sauce. Slice the rest of the strawberries. Fill the bottom half of the puffs with the lemon cream mixture, top with the sliced berries, put the tops on and dust with icing sugar. Serve the puffs on a small puddle of the sauce.