In a casserole dish, melt butter and add water. Bring to a boil. Add flour and salt at the same time. Stir continuously until the blend forms a ball and detaches from the side of the casserole dish.
Add eggs, one at a time, while stirring vigorously with each addition.
In a buttered pie plate, make a crown with the dough of around 20 cm (8 inches) in diameter. Bake in preheated oven at 200 C (425 F) 30 to 35 minutes. Turn off oven, poke the crust and leave 20 minutes in oven to dry out interior of the crown. Refrigerate.
In the meantime, blend instant pudding, milk and 15% cream and beat with mixer around 1 minute.
Cut crown in two, cover the bottom in confectioner's custard, add fruits and recover with other half.
Powder with icing sugar
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