Easter Cream Pastries

Choux Pastry

• 250 g water
• 130 g unsalted butter, diced
• 2 pinches fine sea salt
• 3 tsp sugar
• 200 g plain flour
• 5 medium eggs

Topping

• 200 g double cream
• 200 g sour cream
• 20 g sugar
• 1 tsp natural vanilla extract
• 10 tinned apricot halves