Heat the milk with the water, sugar , salt and butter untill all the butter is completely melted and the mixture is boiling. Remove from the heat and dry mix in the sifted flour until it forms a dough. Bring over in a mixing bowl and let the machine run in first gear until the temperature of the dough has dropped to about 60°C. Gradually beat in the eggs without whipping. Pipe round choux on a baking tin, place on the craquelin discs and bake at 160 to 170°C.
Mix all ingredients into a homogeneous dough. Keep aside in the refrigerator. Roll out at 1,5 mm and cut out the needed circles. Place on the piped choux and bake.
Heat 100 g of the puree with the sugar. Melt in the gealtin mass and combine with the remaining puree. Mix thoroughly and portion in small silicon molds. Freeze.
Soften the Debic cream cheese, add the sugar and the liquid cream. Whip until soft peak structure.
