Make the Choux Pastry: In a saucepan over medium heat, combine 90 g butter, 200 g water, a pinch of sugar, and a pinch of salt. Bring to a simmer until the butter melts.

Remove from heat, add 130 g flour all at once, and stir vigorously with a wooden spoon until the dough pulls away from the pan and forms a smooth ball.

Let the dough cool for 3–4 minutes, then beat in the 4 eggs one at a time. Ensure each egg is fully incorporated before adding the next. The dough should be glossy and pipeable—thick enough to hold its shape yet flowing off the spatula.

Shape & Bake: Preheat your oven to 190 °C (395 °F). Line a baking sheet with parchment paper.

Transfer the dough to a piping bag fitted with a plain round tip. Pipe 3–4 cm mounds, spacing them well apart.

Bake 35–40 minutes, without opening the door for the first 25 minutes, until puffs are golden brown and fully expanded. Cool completely on a wire rack.

Prepare Apricot Filling: In a saucepan, whisk 2 eggs, 100 g sugar, and 60 g cornstarch until smooth. Stir in chopped apricots.

Cook over medium heat, whisking constantly, until thick and custard-like, about 5–7 minutes. Remove from heat, stir in 60 g butter until melted, then cool to room temperature.

Whip the Cream: In a chilled bowl, beat 200 g cold cream and 4 tbsp cream cheese on high speed until soft peaks form. Add powdered sugar to taste, then beat until stiff peaks.

Assemble: Slice the tops off cooled puffs and hollow out centers. Pipe or spoon in apricot cream, then top with whipped cream. Replace the caps, dust with powdered sugar, and serve immediately.