Fruity choux

In a pan, bring the milk, water, salt, sugar and butter to the boil.
Remove from the heat, add the flour and dry out.
Add the whole eggs a little at a time until the texture is smooth and even (note that the egg weight is a guide only and may vary).
Pipe the choux and petit choux onto a baking tray covered with a perforated silicone mat.
Bake in a fan-assisted oven at 180°C until golden.

Mix all the ingredients in the mixing bowl using the paddle.
Roll out between two sheets of baking paper to a thickness of 1.8mm.
Cut out 3cm diameter discs and place one on each choux bun.

Mix the whole eggs with the sugar with a hand blender.
Add the water mixed with the cornflour.
Mix well.
Use immediately.

On a medium heat, bring to the boil and cook until glossy, smooth and runny, stirring vigorously with a whisk.
Remove from the heat and add the remaining puree (if indicated).
Pour into a suitable container and blend using a hand blender to refine the texture.
Cover with film and chill at 4°C for around 12 hours.
Smooth the cream before use.

Heat the puree in a pan.
Add the previously mixed dry ingredients.
Bring to the boil and blend with a hand blender.
Cover with film and set aside in the fridge for 24 hours.

Heat the puree.
Add the glucose and inverted sugar.
Mix the sugar and pectin together and fold them into the hot mix.
Bring to the boil.
Next, add the gelatin mass and the water/acid solution.
Blend using a hand blender and set aside in the fridge.