Sinaasappel choux buns

Michel's trio of pistachio, chocolate and fig choux buns. Choux pastry 125ml water 125ml milk 1 pinch of salt 1 tsp sugar 100g butter 150g plain flour; sifted 5 large free-range eggs Step 2First, make the choux pastry. Put the paste into a piping bag with a 1.5 cm nozzle, and pipe out buns measuring about 3cm across onto 2 lined baking sheets. Sprinkle 1/3rd of the choux buns with the hazelnut praline. Step 8Make a little hole in the base of each choux bun and fill with the flavoured creams. For the pistachio paste-filled buns - carefully dip the round side of 1/3rd of the choux buns into the caramel and then dip each one caramel side down directly into the pistachios. For the fig-filled ones – blow torch the fig slices and garnish the top of each one with a slice of burnt fig. For the chocolate and hazelnut ones – dust the hazelnut praline choux buns with a little cocoa and icing sugar.