Mango and passion fruit choux

Preheat the oven to 180°C, gas mark 4.

To make the craquelin, combine 40g of softened butter, sugar and 55g cake flour to form a soft dough. Roll out the craquelin between two pieces of cling film to 2mm thickness. Transfer to a baking tray and refrigerate for 30 minutes.

To make the choux, cut the remaining butter into small blocks and sift the remaining cake flour. Heat the butter and water, in a pot placed over a medium heat, until just melted then bring to a rolling boil. Immediately remove from the heat and add all the flour at once. Mix until a smooth dough forms, place back on the heat and cook for approx. 1 minute, or until the pastry pulls away from the sides of the pot. Allow to cool until lukewarm.

Beat the eggs into the pastry, a little at a time, until smooth, shiny and of a piping consistency. Place the pastry in a piping bag fitted with a large plain nozzle. Pipe small blobs of pastry approx. 4cm in diameter on a lined baking tray.

Using a cookie cutter, cut out 5cm discs from the cold craquelin, then place the craquelin discs on top of each blob of raw choux pastry. Bake in the preheated oven for 25 minutes, or until puffed up and golden. Turn off the oven. Remove the tray from the oven and pierce each choux bun with a skewer to allow steam to escape then immediately return to the oven to dry out for 15 minutes.

To make the filling, place the cream, crème fraîche and sugar in the bowl of an electric mixer and whisk until stiff peaks form. Swirl in the passion fruit pulp and mango purée. Place in a piping bag fitted with a 1cm star nozzle.

To assemble, slice off the tops the choux buns and fill in with the mango and passion fruit cream. Replace the tops.

Serve on the same day.