Cut the butter into cubes and leave at room temperature to soften.
Line the baking tray with parchment paper.
Lift the Cooking Chef head and fit the heat shield.
Fit the Stir tool and Whisk tool to the machine.
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (eggs, sugar, milk, cornflour, vanilla) into the Cooking Chef bowl, fit the splash guard.
Whisk at 104ºC, on speed 3 for 10 minutes or until thick.
Whisk on speed 3 for 10 minutes.
Transfer contents of the Cooking Chef bowl to the large glass bowl.
Press a piece of parchment paper onto the surface.
Chill in the fridge.
Leave to cool.
Retrieve, clean the Cooking Chef bowl, fit the Creaming beater.
Add the first 4 items of Ingredients 2 (water, milk, butter, salt) into the Cooking Chef bowl.
Heat at 104ºC on speed Stir 1.
Add the last item of Ingredients 2 (flour) to the bowl.
Cook at 104ºC, on speed Stir 3 for 2 minutes.
Mix on speed 1 for 2 minutes.
While the machine is running, gradually add Ingredients 3 (eggs) into the Cooking Chef bowl.
Mix on speed 3 for 2 minutes or until glossy.
Transfer contents of the Cooking Chef bowl into a piping bag.
Pre heat the oven to 190ºC.
Pipe contents of the piping bag onto the baking tray, at least 2 ½ cm (1”) apart.
Use a wet fingertip to smooth the tops of the choux buns.
Bake for about 25 minutes at 190ºC until golden brown.
Remove the buns from the oven.
Use a skewer to make a hole in the base of the buns.
Bake for 5 minutes at 190ºC.
Leave to cool completely.
Remove the large glass bowl from the fridge.
Transfer contents of the large glass bowl to a piping bag.
Pipe each bun with cream.
Set aside.
Retrieve, clean the Cooking Chef bowl and fit the Stir Tool.
Add Ingredients 4 (water, sugar) into the Cooking Chef bowl, fit the splash guard.
Cook at 160ºC on speed Stir 1 for 2 minutes or until the sugar dissolved.
Remove the splash guard.
Cook at 180ºC, speed OFF for 16 minutes or until thickened.
Wrap a cardboard cone in plastic wrap and place onto the serving plate.
Take a choux bun and dip the flat base into the caramel.
Immediately attach the choux bun to the bottom of the mould.
Hold in place until the caramel has set.
Repeat this process with the rest of the choux buns.
Allow to cool and then remove the mould.
Decorate with the first 3 items of Ingredients 5 (raspberries, blueberries, blackberries).
Dust with the last item of Ingredients 5 (icing sugar).
Serve.