• Preheat oven to 350°F convection or 375°F conventional. Line a large baking sheet with parchment paper, set aside.

Brown Sugar Craquelin

• In a medium bowl, add flour, brown sugar and butter. Use your hands to work the butter into the flour and sugar until a dough forms. Roll out to 1/8 inch thick between two sheets of parchment paper. Place on a baking sheet and into the freezer to chill.

Choux Pastry

• In a saucepan, add water, butter and salt. Place over medium heat and bring to a simmer. Once it comes to a simmer, add the flour in all at once. Use a wooden spoon to mix until dough forms. Continue to cook until a thin film forms at the bottom of the pan. Transfer to stand mixer with a paddle attachment. Let dough cool for 2-4 minutes.
• With the mixer on low, stream in 1/4 of the eggs. Scrape the sides and bottom of the bowl. Stream in another 1/4 of the eggs and mix again until combined. Slowly add the eggs until the consistency of the batter is loose enough that when you scoop the batter up with the paddle attachment, the batter forms a V-shape.
• Transfer to a large piping bag with a 1/4-inch round piping tip. Add a little piece of batter to all 4 corners of the large baking sheet, place parchment on top to adhere. Hold the piping bag vertically and pipe 1 1/2 inch mounds, spacing them 2 inches apart.
• Use a 2-inch round cutter to cut out the brown sugar craquelin and place one circle on top of each choux. Bake for 35-40 minutes until golden brown. Open the oven door slightly and let cool in oven for 20-30 minutes before removing from oven and cooling completely.

Vanilla Mascarpone Cream

• In a bowl of stand mixer with whisk attachment, cream mascarpone cheese, icing sugar, salt and vanilla until smooth. Add heavy cream and beat to stiff peaks, making sure to scrape the bottom of the bowl. Transfer to a large piping bag with star tip.

Assembly

• Open a can of E.D.SMITH TRIPLE FRUITS® Cherry Raspberry Blueberry Pie Filling, transfer to a small piping bag, ensuring that piping bag tip is cut wide enough to have the cherries come out. Set aside.
• Use a serrated knife to cut the tops off each choux puff. Fill half the cavity with mascarpone cream, followed by E.D.SMITH TRIPLE FRUITS® Cherry Raspberry Blueberry Pie Filling. Pipe a ring around the opening of the choux and fill with pie filling. Top with edible flowers and enjoy.