1. Place Damco choux mix in a bowl and, while mixing with a flat whisk, add the egg in 3 parts, followed by the water (also in 3 parts). Mix it for 1 minute in the first gear and proceed in the third gear for another 4-6 minutes, untill a smooth dough is formed.
2. Pipe 1,5 cm ø drops and bake. When cooled off, fill the choux with whipped cream.
3. Prepare custard by mixing cold water and Damco custard powder top R thoroughly.
4. Puree Frucaps cherry pie filling until smooth and add to the custard.
5. Fold in the whipped cream, in 2 parts (make sure the whipped cream isn’t too stiff).
6. Fill a silicone mold, for up to 75%, with the Bavarian cherry cream and insert the filled choux. Place into freezer, until frozen.
7. Mix cornflakes with Chocuise compound coating dark and press into a 7 cm ø ring. Let it set in the refrigerator.
8. Once frozen, dip the domes into a mixture of Frucaps cold mirror glaze neutral (heated to 40°C), water, red food colouring and a drop of blue. Place onto the chocolate cornflakes base.
9. Decorate with a swirl, made from Chocuise compound coating dark.

Baking time: 25-30 minutes. For a smooth choux, use steam in your oven for 5 seconds. After 10 minutes open steam slide valve.
Baking temp.: 220°C