Choux Pastry Puffs with Fruit Topping

In the pot, let the water boil with butter cut into cubes. Add sugar, salt, and flour. Stir until the dough comes together and cook it for about 2 - 3 minutes. Let it cool slightly. Gradually stir in one egg at a time. Fill a pastry bag with the dough and apply it to a baking sheet lined with baking paper in the shape of circles. Bake at 180 °C for approximately 20 minutes.

We will make a pudding from milk, eggs, sugar, flour, and Golden Spike. We cover it with food foil and let it set in the refrigerator. Whip the cream until semi-stiff, add to the whipped pudding and combine.

Cut the cooled cream puffs in half. Dip the top halves in caramel glaze and let it harden. Apply the pudding cream in a circle to the bottom half, sprinkle with freeze-dried fruit, and cover with the top.