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82 Choux bun fillings For 12 (18) choux buns | Preparation time: 20 minutes Ingredients For the mandarin and cream filling: 400 (600) ml thickened cream 16 (24) g vanilla sugar 350 (530) g tinned mandarins (drained weight) For the coffee and cream filling: 750 ml (1.125 l) thickened cream 100 (150) g caster sugar 2 (3) tsp. instant coffee For sprinkling: 1 tbsp. icing sugar Accessories: Piping bag Star nozzle, 12 mm Preparation for mandarin and cream filling Beat the cream together with the vanilla sugar until stiff. Drain the fruit and place it on the bottom halves of the choux buns. Pour the cream into a piping bag and pipe the cream onto the fruit. Place the top halves on top of the filling and dust with icing sugar to serve. Preparation for coffee and cream filling Beat the cream with the sugar and instant coffee until stiff and pour the mixture into a piping bag. Pipe the coffee cream onto the bottom halves of the choux buns. Place the top halves on top of the filling and dust with icing sugar to serve.