It is really, relly nice, easy to serve.
To make the pastry, place the water in a pan. Cut the butter into small pieces and add to the pan.
Heat gently until the butter melts, then bring to a rolling boil. Add the flour in one go, simmer gently , beating well until the mixture leaves the sides of the pan and forms a ball.
Leave to cool slightly, then gradually beat in the eggs to form a smooth, glossy mixture.
Spoon the paste into a large piping bag fitted with 1 cm inch plain nozzle. Pipe about 12 small balls of the pasta on the baking tray.
Bake in a preheated oven 220 C , for 15-20 minutes, until crisp and golden, don’t open the oven during baking.
Remove from the oven , and make a big slit in each one for steam to escape. Cool on a wire rack.
To make the filling , whip the cream until standing in soft peaks, add 2 table spoon of ice sugar.
Washed and dried fruits fold into the cream, place in a piping bag. Dust lightly with icing sugar.