Crumble the butter into the flour and sugar and knead it quickly together to form a uniform dough.
Then roll out the dough between two pieces of baking paper to about 3 mm thickness.
Chill the dough again until it becomes completely firm.
Place water, sugar, salt, and butter in a pot and bring to a boil until all the butter has melted.
Reduce the heat, add the flour, and stir well for a couple of minutes to “toast” the dough in the pot.
Let the dough cool slightly before whisking in one egg at a time.
The dough should be thick and heavy - so you will need between 3-4 eggs depending on their size.
The dough should not be too thin.
Place the dough in a piping bag with a round nozzle and pipe small dollops with a diameter of about 4 cm onto the baking sheet.
Take the rolled-out cookie dough and cut out circles slightly larger than the choux pastries.
About 5 cm in diameter.
Place one cookie on top of each choux pastry.
Bake at 175 degrees Celsius (347 degrees Fahrenheit) in a conventional oven for about 35-40 minutes until they are golden and delicious!
Do not open the oven door during baking.
Let the buns cool completely before decorating.
Whip the cream stiff with vanilla and place in a piping bag with a star nozzle.
Lightly crush the macaroons.
Cut open the top of the choux pastries, so only a small piece of the lid is cut off and fill with jam, crushed macaroons, and cream.
Create a nice swirl and replace the top.
Sprinkle with raspberry dust before serving.
Enjoy!
