Almond Cream Puffs(Serves 6)

In a mixing bowl, whisk together the egg yolks, sugar and cornstarch until light and creamy.

Scald the milk in the top of a double boiler and pour into the egg yolk mixture, whisking constantly to keep the yolks from cooking.

Continue to whisk until the mixture is foamy, then pour into the top of the double boiler.

Cook slowly over simmering water, beating all the while, for about 10 minutes, until it has thickened to the consistency of custard.

Set the double boiler top in a bowl of ice and whisk the custard continuously until it has cooled completely.

Stir in the almond extract, ground almonds and Amaretto.

Whip the cream in a mixing bowl until it forms soft peaks.

Gently fold the custard into the whipped cream until it is thoroughly combined.

Using a pastry bag with a small plain tip, puncture the bottoms of the cream puffs and fill with the custard mixture.

Decorate with sliced strawberries or drizzle with chocolate sauce.