Choux with Cream and Red Fruits**

This recipe combines the delicate crispiness of choux pastry with the refreshing sweetness of fresh berries and creamy filling.

Ingredients:

For the Choux Pastry:
125ml water
50g unsalted butter
75g plain flour, sifted
4 large eggs, lightly beaten
Pinch of salt
For the Cream:
250ml double cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
For the Filling:
200g mixed fresh berries (strawberries, raspberries, blueberries)
1 tablespoon icing sugar (optional)
Instructions: