Heat the oven to 200C, fan oven 180C, gas mark 6. Line 1 or 2 baking sheets with baking parchment.
To make the pastry, sift the flour onto another sheet of parchment. Put the butter in a small saucepan with 150ml cold water. Heat gently until the butter has melted, then bring to the boil. When the liquid is bubbling furiously remove the pan from the heat and pour in all the flour off the paper. Beat with a wooden spoon until the flour has been blended into the liquid. Gradually beat in the eggs until the mixture is a thick, smooth and glossy paste.
Drop tablespoons of the choux paste onto the baking sheets, leaving about 2.5cm between them.
Bake the choux buns for 25 – 30 minutes or until golden and crisp. Turn of the oven, make a small slit in each bun and return to the oven for a further 2-3 minutes to dry out. Cool on a wire rack.
Meanwhile, put the mascarpone in a bowl and gradually beat in the custard until smooth.
Meanwhile, put the mascarpone in a bowl and gradually beat in the custard until smooth.
When ready to serve, halve the profiteroles and put 1 tsp of conserve in the bottom of each one. Fill with the mascarpone custard and top with a mixture of fruits. Replace the tops and dust with icing sugar. Serve straight away.
The choux buns can be made ahead the day before and kept in an airtight container.
The conserve, mascarpone custard and fresh fruit combination is also a great filling for shop bought meringues or pastry tartlets.
