Strawberries and chocolate – the combination is irresistible. On learning that Lindt Master Chocolatiers have devised a chocolate bar that combines their superb velvety dark chocolate with strawberries I just had to try it.

It proved to be the ultimate summer indulgence, particularly when used to coat profiteroles filled with fresh strawberries and cream.

YOU WILL NEED

4oz (125g) margarine n 4oz (125g) plain flour

4 free-range eggs

½ pt water n Pinch salt

100g bar of Lindt Excellence Strawberry

Punnet of freshly- harvested Oxfordshire strawberries

1 pint double cream

METHOD Preheat oven to 200C or gas mark 6.

 Place margarine and water into a saucepan and heat until margarine has melted and the mix begins to bubble.

Add flour and salt to the bubbling liquid and mix vigorously until a thick paste.

 Remove from heat and leave for five minutes, then beat eggs into the paste one at a time for a dropping consistency.

 Place the paste into a piping bag with 1cm (½inch) nozzle and pipe small balls on to a greased baking tray.

Bake for 20 to 25 minutes, resisting the urge to peek until aroma suggests they are ready.

Turn oven off, prick each ball with a skewer and return to the oven for about five minutes, to dry the profiteroles.

 When cool, fill each with whipped cream through a small slit.

Slice strawberries and insert them into cream.

Melt the chocolate in a small bowl placed in a saucepan and heat until melted, then using a spoon cover profiteroles with chocolate topping.