Before we begin with the dessert, preheat the oven to 200C/400F. Mark a 9inch circle on a baking paper abd then draw a 7 inch circle inside, to create a donut shape. Invert paper on to the baking tray so you don't get lead poisioning!

Bring the water and butter to a boil. When the butter is fully melted, add the flour and beat over medium heat with a wooden spoon until the dough leaves the sides of the pan and starts to crust a little on the base. This takes about a minute

Remove from heat and transfer to a large mixing bowl. Add the sugar and vanilla and beat with a whisk and drop the eggs one at a time. Switching to a whisk helps to combine everything well! The consistency should be thick

Spread the batter between the lines on your baking paper. Run a fork over the mixture and sprinkle the almonds (I used walnuts). Bake at 200C/400F for 12 mins and then reduce the heat to 180C/350F and cook for a further 15mins until it is golden brown and feels firm when tapped. Turn off the oven, and let the puff sit in the oven for another 15mins

Remove and allow it to cool. Spilt the puff horizontally using a serrated knife

Assemble the dessert 30mins before serving. Fold the custard into the cream. Spoon the mixture over the base. Scatter the slice strawberries on top. Replace the pastry lid and dust liberally with icing sugar

You can change the filling according to your preference

Serve in wedges