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It-Tnejn Li HUma 10.02.11

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Serves 6


75g butter

200ml water

100g plain flour

3eggs beaten

350g strawberry yogurt

60ml cream

225g strawberries

2 teaspoons icing sugar



  • - preheat oven to 200C/Gas 6
  • - put butter and water in a saucepan and bring to boil
  • - remove from 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 a piping bag and pipe heart shapes onto non-stick baking sheets
  • - bake for about 25 minutes until golden brown
  • - slice hearts in half with a sharp knife while still hot; leave on a wire rack to cool
  • - whip cream until thick and fold into the yogurt
  • - put bottom halves of choux hearts on individual serving plates and spread with the strawberry yogurt and top with the remaining heart halves
  • - fill the centre of each heart with strawberries; dredge with icing sugar and decorate with chocolate hearts

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