1. in a small saucepan, bring 175 ml of tap water and the butter to a boil. Pull from the stove, pour in the flour all at once and fold in with a wooden spoon . Knead in 1 egg on the spot. Allow the mixture to cool.
2. Gradually add 3 eggs and 10 g of the grated cheese. Pour the mixture into a piping bag with a large nozzle and pipe 20 round dots (about 4.5 cm in diameter) onto a baking sheet lined with parchment paper. Mix the remaining egg and brush the pastry with it. Sprinkle with remaining cheese (25 g). Let rest for approx. 30 min.
Preheat oven to 200 °C. For the fruit salad, remove peel from mango, cut out stone, cut flesh diagonally into wedges. Rinse and pit pears, cut into small wedges. Sprinkle fruit with juice of one lemon. Bring granberries, 2 1/2 tsp sugar and 50 ml tap water to boil once briefly, drain, let drain.
For the marinade, mix vinegar, oil, salt, remaining sugar (1/2 tsp.) and cayenne pepper. Pit, rinse and chop the pepper and add to the mixture. Mix marinade with mango and pear wedges and set aside to cool.
Bake the cream puffs in the oven on the second rack from the bottom for about 1/2 hour until golden brown. Serve cream puffs with the mango salad on plates and top with the cranberries.
Tip: Always use organic lemons for cooking, if possible!