Ingredients

  • 230g plain flour
  • 400ml water
  • 170g butter
  • 4 eggs
  • Pinch salt
  • Pinch caster sugar
  • 400g strawberries hulled and 1/4
Sauce:
  • 400g strawberries blitzed
  • Icing sugar to dust
  • Lemon verbena leaves

Method

Heat a BBQ until hot and the coals are white.

To make the choux, heat the water and butter in a pan, do not boil. When the butter has melted beat in the flour, cool slightly then beat in the eggs one at a time, mix in the strawberries .

Heat the vegetable oil to 170c, dip a metal tablespoon in oil then the mix and drop into the hot oil, repeat to use up all the mixture, you will need to do this in batches, drain onto kitchen paper.

Spoon the sauce into the centre of the plates, top with beignets, dust in icing sugar and top with lemon verbena leaves.

Ingredients

  • 230g plain flour
  • 400ml water
  • 170g butter
  • 4 eggs
  • Pinch salt
  • Pinch caster sugar
  • 400g strawberries hulled and 1/4
Sauce:
  • 400g strawberries blitzed
  • Icing sugar to dust
  • Lemon verbena leaves

Method

Heat a BBQ until hot and the coals are white.

To make the choux, heat the water and butter in a pan, do not boil. When the butter has melted beat in the flour, cool slightly then beat in the eggs one at a time, mix in the strawberries .

Heat the vegetable oil to 170c, dip a metal tablespoon in oil then the mix and drop into the hot oil, repeat to use up all the mixture, you will need to do this in batches, drain onto kitchen paper.

Spoon the sauce into the centre of the plates, top with beignets, dust in icing sugar and top with lemon verbena leaves.