Petits choux filled with lingonberry and caramel cream

Put the water and butter/margarine in a saucepan and bring to the boil. Add the flour and stir until the mixture no longer sticks to the sides of the pan. Take the saucepan off the heat. Add the eggs one at a time beating at high speed, preferably with an electric whisk. You need to beat as much air as possible into the mixture so that the petits choux rise during baking. Spoon or pipe small mounds of the mixture onto a parchment-lined baking sheet. Bake at the centre of the oven at 175°C for approx. 20 minutes. NB: Don't open the oven door during the baking time. Remove the petits choux from the oven, prick the side of each one with a fork and return to the oven for a couple of minutes so that they dry on the inside.

Whip the cream and icing sugar until firm. Fold in the fromage frais and vanilla sugar, followed by the lingonberries. Cut a small opening in the side of each petit choux and fill with the cream. Dust with icing sugar to serve.