A skewer of delights to dip into a trio of chocolate sauces

Allow the dough to rest under cover for 1 hour.
When ready divide the dough into 15g portions.
Mould into balls.
Allow to prove on an oil tray.
Drop the proved pieces into hot fat 190°C.
The pieces will float when one half is sufficiently browned turn over to cook the other side.
Remove, drain off excess oil, roll immediately in caster sugar.

Blend together the second amount of puree and invert sugar in a kitchen aid mixing bowl. Pour on the heated ingredients. Whisk on high speed.

Prepare a frame on a tray pre dusted with potato starch and icing sugar.
Whisk the mix until a high volume is achieved and the mix has cool to approx. 25°C to 30°C.
Pour into prepared frame. 
Allow to set at 15°C overnight.

Whisk together to a sabayon. Fold in cooled chocolate mixture.

Fold in.

Add the strong flour – mix well. Return to the stove and continue mixing until the mix becomes smooth and does not stick to the sides of the pan. Cool slightly. Place in a mixer.

Pipe straight away onto a buttered floured tray, slipmat or demarle flexipan mat. 
Small choux buns using a nozzle 1 ¼- cm plain tube.
Cook at 215°C for 12 to 15 minutes until brown and set.