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1
To make the craquelin mix the butter, sugar, flour, and cocoa powder together until a dough forms. Roll the dough thinly between two sheets of parchment paper. Freeze for at least 30 minutes. Cut out discs slightly larger than the choux buns.
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2
To make the choux pastry combine the water, milk, butter, sugar, and salt in a saucepan. Bring to a boil, then remove from the heat. Add the flour all at once and stir vigorously until a dough forms. Return to low heat and cook, stirring, until the dough pulls away from the sides of the pan. Transfer the dough to a bowl and let it cool slightly. Gradually add the eggs, mixing until a smooth and glossy batter forms. Pipe choux buns onto a baking sheet lined with parchment paper. Place a craquelin disc on top of each choux bun. Bake at 200°C for 15 minutes, then reduce the heat to 180°C and bake for another 15-20 minutes, or until golden brown and puffed. Let the choux buns cool completely on a wire rack.
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3
To make the Pistachio cream Beat the mascarpone cheese until smooth in a stand mixer. Using the whisk attachment, add the whipping cream, sugar, and vanilla extract. Whip until soft peaks form. Gently fold in the pistachio paste and mix until evenly combined. Transfer the cream to a piping bag fitted with a star tip.
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4
To make the cherry sauce combine the cherries and all other ingredients in a saucepan. Cook over medium heat and simmer until the sauce thickens slightly. Let the sauce cool completely.
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5
To make the chocolate sauce gently melt the dark chocolate and butter over a bain-marie. In a separate pan, bring the cream and milk to a gentle simmer. Gradually pour the cream and milk mixture into the melted chocolate in three stages, stirring to incorporate after each addition. Keep the sauce warm until needed.
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6
When assembling the choux buns cut the cooled choux buns in half horizontally. Pipe the pistachio cream into the bottom half of each choux bun. Spoon a small amount of cherry sauce into the centre of the cream. Place the top half of the choux bun on top. Drizzle the chocolate sauce over and around the choux buns. Dust with icing sugar, if desired.
