Mini Fruit Saint-Honoré Bites

For the Shortbread Base

1. In a large bowl, combine flour and sugar. Cut in cold butter until the mixture resembles coarse crumbs.
2. Add the egg yolk and cold water, mixing until a dough forms. Do not overmix. Wrap in plastic and chill for at least 30 minutes.
3. Preheat oven to 375°F (190°C). Roll out the dough to 1/8 inch thickness and cut out 2-inch rounds. Place on a baking sheet lined with parchment paper.
4. Bake for 12-15 minutes, or until lightly golden. Let cool completely on a wire rack.

For the Choux Pastry

1. In a saucepan, combine water, butter, and sugar. Bring to a rolling boil over medium heat.
2. Remove from heat, add the flour all at once, and stir vigorously until a ball of dough forms. Return to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough.
3. Transfer the dough to a bowl and let cool for a few minutes. Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
4. Pipe small choux puffs (about 1 inch in diameter) onto a parchment-lined baking sheet. Bake at 400°F (200°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 10-15 minutes, or until golden brown and puffed. Turn off the oven and let them dry for 5-10 minutes with the door slightly ajar. Let cool.

For the Citrus Pastry Cream

1. Whisk egg yolks, sugar, and cornstarch in a bowl until pale and thick.
2. Heat milk with lemon and orange zest in a saucepan until simmering. Gradually whisk half of the hot milk into the egg mixture.
3. Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the cream thickens significantly. Remove from heat and stir in vanilla extract and cold butter until smooth.
4. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming and chill completely in the refrigerator.

Assembly

1. Fill the cooled choux puffs with citrus pastry cream using a piping bag with a small round tip.
2. Pipe a small dollop of pastry cream onto the center of each shortbread base. Arrange 3-4 filled choux puffs around the edge of each shortbread base, securing them with a dab of pastry cream. Fill the center with more pastry cream.
3. Garnish with fresh berries. Dust with powdered sugar before serving, if desired.