blackberry apple courtesan au chocolat

After watching the grand Budapest hotel i have wanted to make some courtesan au chocolat.

I decided to make them with blackberry and apples as i have an abundance of them left from a weekend of foraging.

i was playing around with lightroom filters and i cant decide if i like the gloomy effect of the photo above?

choux pastry recipe

choux pastry

(175g) 1 1/4 cup all purpose flour
(33g) 2 tbsp plus 2 tsp sugar
(240g) 1 cup water
(120g) 4.2 ounce unsalted butter
1/4 tsp kosher salt
4 eggs

preheat the oven to 190c 375f

in a pan add the butter and water and stir over a medium heat until the butter has melted, then remove from the heat and stir in the flour, sugar and salt stir until the mixture forms a ball and pulls away from the sides of the pan,

put the pan back on the heat and stir for a minute or two,

then in a dish add the eggs and whisk them, put the dough mixture in the bowl of a stand mixer and start mixing, adding the egg mix 1 1/4 at a time until combined ( at first it will look like it wont mix in but stick with it)

put the pastry mixture piping bag and prepair two baking trays with parchment, pipe small mounds leaving a gap in between each one for the top ones.

for the larger two sized buns pipe moulds in slightly larger sizes.

you could pipe then mixture into a silicone mould and freeze it and then pop it out on to the tray.

to smooth the tops of each puff dip your finger in some water and press down gently.

turn the oven down to 350f/ 180 and cook for 25/35 minutes depending on the size or until golden, take the trays out of the oven and prick a hole in each choux bun, lower the oven to 325f then return to the oven for 5/10 minutes to dry out.

filling recipe

200g 7 oz white chocolate

2 cups 500 ml double cream

3 tbsp icing sugar

2 apples cored and sliced

8 blackberries

3 tbsp granulated sugar

in a pan add the blackberries and apples and sugar and heat until soft (approx 10 mins)

put into a food processor then pour into a bowl

in a bowl over a pan of boiling water melt the chocolate,

whip double cream until peaks form then take 4 tbsp and put in a piping bag with a small nozzle and set as side for later.

then pour the chocolate in with the rest of the cream and stir though the