Fruit-filled Choux Buns with Caramel Sauce Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a saucepan, bring the water and butter to a boil over medium heat. Remove from heat and add the flour, stirring until it forms a smooth dough.

Return the saucepan to low heat and cook the dough, stirring constantly, for 1-2 minutes. Remove from heat and let it cool slightly.

Add the eggs, one at a time, beating well after each addition, until the dough is smooth and glossy.

Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds onto the prepared baking sheet, leaving space between them.

Bake for 20-25 minutes, or until the buns are golden brown and puffed. Remove from the oven and let them cool completely.

In a mixing bowl, combine the mixed fruits and sugar. Let them macerate for 15 minutes to release their juices.

In a separate bowl, whip the heavy cream until soft peaks form. Stir in the vanilla extract.

To serve, slice the choux buns in half horizontally. Fill the bottom half with the macerated fruits and top with a dollop of whipped cream. Drizzle with caramel sauce.

Place the top half of the bun on top and serve immediately.