1. Put the milk and cocoa powder into a heavy- based saucepan and bring slowly to the boil to infuse the cocoa powder.

2. Meanwhile, place the egg yolks in a bowl with 60g of the caster sugar and mix together for a few seconds, then sift in the flour and mix again.

3. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the saucepan and add the chocolate. Cook over a medium heat, whisking constantly for around three minutes, until it’s nice and thick and all the chocolate has dissolved into the custard.

4. Pass the custard through a fine sieve into a bowl and place a sheet of cling film on the surface to prevent a skin forming. Leave to cool, then refrigerate.

5. Whip the cream with the remaining 15g of caster sugar until thick and fold into the chilled custard.

6. Garnish your filled doughnuts with some fresh strawberries or a few cacao nibs for added crunch.