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Profiteroles on strawberry ragout

Ingredients for 4 persons:
60ml water
60ml milk
50 g butter
1 pinch salt
1 tsp sugar
70 g flour
2 eggs

Strawberry ragout:
200g strawberries
2 tblsp icing sugar
2 tblsp rum

Other ingredients:
3 tblsp sugar for tossing
1 tsp cinnamon for tossing
mint for garnish

Put the water, milk, butter, salt and sugar in a saucepan and bring briefly to the boil. Toss in the flour (all at once). Stir vigorously with a wooden spoon on a ium heat until the dough comes away from the base of the saucepan. Remove the saucepan from the stove and put the dough in a bowl. Allow to cool for a while, then gradually stir in the eggs. Use an icing bag to squirt the dough into the hot fat. To do this, cut off 2cm long pieces and drop them individually into the fat. Cook the profiteroles for 8 minutes at 160 degrees. While cooking, continue stirring with a wooden spoon.

Strawberry ragout:
Cut the strawberries into strips, puree one third of them, mix with icing sugar and rum and mix in with the rest of the sliced strawberries.

Toss the hot profiteroles in cinnamon and sugar, arrange on the strawberry ragout, garnish with mint and serve.