Nothing completes a heavy meal like a light but sinful dessert. Make these Strawberry and Chocolate Profiteroles for a light tea-time bite or to mark the end to an amazing Italian meal. This recipe was first published in Flavours magazine.
Place the water, margarine and salt in a pan and bring to a boil. Remove from heat and add the flour, stirring continuously with a wooden spatula. Place the pan over high heat and cook, stirring continuously, until the mixture leaves the sides of the pan.
Remove from heat and cool for 5 minutes. Mix in the eggs, one at a time, stirring to incorporate well after each addition.
Fill pastry into a piping bag attached with a round nozzle. Pipe into golf ballsized shapes, 5cm apart on parchment-lined baking pans. Bake in a pre-heated oven at 180ºC for 15 minutes, or until golden brown. Allow the puffs to cool and dry out in the oven with the door open.
Cut choux buns horizontally. Sandwich the strawberry ice cream balls into the choux buns, arrange on a plate and drizzle with chocolate. Decorate with toasted almonds.