1. Sift the flour, sugar and salt into a bowl.
2. Put the butter in a saucepan with 200 ml of water and let it melt over a gentle heat. Increase the heat and bring it to a boil, then lower the heat again.
3. Add the flour mix and stir with a wooden spoon until a firm, smooth paste is formed. Beat until it comes away from the edges of the pan and forms a ball. Take it off the heat, then leave it to cool for 10 minutes.
4. Preheat the oven to 200C/400F/gas mark 6.
5. Beat the eggs and add them to the dough a little at a time, whisking well after each addition, until the mixture is smooth and glossy. Note that you may not need all the egg, only add as much as you need to create a nice and smooth dough that can be spooned.
6. Line your baking tray with greaseproof baking paper. For the best results, moisten it with a little bit of water.
7. Then use two teaspoons and make little round balls the size of walnuts on your baking tray.
8. Bake for 20–30 minutes. Do not open the oven door while it bakes or the pastry may not rise! The pastries are done when they are golden brown and firm.
9. Transfer to a wire rack and, with a sharp knife, pierce holes on a side of each pastry to let the steam out and leave to cool.
10. Once cool, cut the choux pastry in half, place 1-2 slices of Castello Pineapple & Almond Cream Cheese and a slice of clementine between the two halves.
11. Mix grated ginger with sugar and water, whisk well, then decorate the choux pastry with this icing.
12. Let the pastries sit for 5 minutes before serving, then enjoy the delicious sweet and fruity flavours!