Add all liquids in to a bowl fitted with a beater, then add the powders.
Mix on slow speed for 1 min. Scrape down.
Mix on fast speed for 3 mins. Scrape down.
Mix on slow speed for 1 min.
Place into piping bag or depositor and rest for 10 mins.
Deposit the choux using a plain nozzle at 40g into rings. Spray with Spralix.
Bake at 200°C for 25 mins damper closed with 1l steam, then a further 30 mins at 170°C damper closed.
2. Topfil Finest Mango
4. Puratop White Icing.
Split the choux horizontally, Pipe Topfil Finest Mango into the base, top with whipped ambiante then replace the top of the choux. Finish with a layer of Puratop White Icing and a drizzle of Puratop white Icing coloured Orange.