1 Put water, butter and a pinch of salt in a saucepan on the fire. When it boils, add the flour all at once and stir vigorously until it incorporates. Then take it off from the fire and stir until it comes off the edges of the saucepan and begins to cool. Add one whole egg at a time and stir vigorously after each. Heat the oven to 220 degrees.

2 Put in the square cooker pan, lined with baking sheet, one teaspoon of choux composition. Bake at rapid fire for 20 minutes without opening the oven door, then reduce the heat and bake for 15 minutes. Thus, the choux will grow and become empty inside. Remove and allow cooling completely. Then cut them in half and fill them with pudding.

3 For the pudding cream with chocolate flavor stir the pudding sachet with 4 tablespoons of sugar and 10 tablespoons of milk.

4 Put the rest of the milk in a saucepan to heat. Pour the pudding composition in warm milk and stir until thickened on fire. Allow to cool completely.

5 Serve the cream-filled choux with pudding, ice cream, fruit, cloudberries, apricot slices and caster sugar.