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
Servings 0