Strawberry And Meringue Profiteroles

• 125 ml semi-skimmed milk
• 100 g butter
• 200 g plain flour
• 1/4 tsp baking powder
• 4 None eggs
• 60 g ready-made meringue, 40g finely crushed, 20g crumbled
• 500 ml whipping cream, whipped
• 500 g smooth strawberry jam
• 2 tbsp icing sugar

1. Preheat the oven to 425u0b0F. Line 2 baking sheets with parchment paper. Place the milk, butter, 1/2 cup water and a pinch of salt in a saucepan and bring to a boil. Add the flour and baking powder all at once and stir until you have a smooth ball of dough that pulls away from the sides of the pan.
2. Transfer the dough to a bowl and beat in 1 egg. Allow to cool a little, then beat in the remaining 3 eggs, 1 at a time, until you have a smooth dough. Transfer to a piping bag fitted with a large star tip. Pipe 8 swirls of dough onto the baking sheets. Bake 1 sheet at a time for 25-30 mins, until golden brown. Remove from the oven, cut the tops off with a small pair of scissors and allow to cool on a wire rack.
3. Stir the finely crushed meringue into the whipped cream then transfer to a piping bag fitted with a large star tip. Spread 2/3 of the jam over the bottoms of the profiteroles. Pipe the cream in a spiral on top. Top with the remaining jam, sprinkle with the crumbled meringue and gently press the tops on. To serve, dust with powdered sugar.

milk, butter, flour, baking powder, eggs, meringue, icing sugar

Taken from recipes-plus.com/api/v2.0/recipes/19214 (may not work)