For the choux pastry - 50g butter, 75G plain flour, 2 large eggs, 1 tbsp of flaked almonds (optional)
For the filling - 2 tbsp of custard powder, 300ml milk, 1/2 tsp sugar free vanilla extract, 150ml Greek yoghurt, 15g coarsely grated white chocolate, 125g small strawberries, halved - dusting of icing sugar (optional)
1. Line a large baking tray with baking paper. Heat oven to 200C,180C fan gas 6. Heat the butter in a nonstick pan with 125ml water until melted. Increase the heat until boiling then remove from the heat and quickly beat in the flour until the mixture comes together as a ball. Cool 5 mins then beat the eggs with 1 tbsp water then beat into the pastry a little at a time to make a thick glossy mix.
2.Spoon onto the baking tray in 8 equal size blobs then add the almonds if using poking them into the mixture. Bake for 25-30 mins until well risen and golden. Take from the oven make a slash in the sides and return to the oven for 5 mins more to dry out.
3.While baking make the filling. Mix the custard powder with a little of the milk then, with the remaining milk and vanilla put in a non stick pan and cook, stirring over the heat until thickened. Stand for 5 mins then beat in the yogurt and set aside to cool, stirring frequently to make sure a skin doesn't form. When cold, stir in the grated chocolate.
4.Reserve 1 tbsp of the custard mix then use the rest to fill the buns. Distribute all but 8 halves of strawberries between the buns, then blob a little of the remaining custard filling on top and add the reserved strawberries. Lightly dust with the icing sugar before serving if you like.