For the choux pastry doughnuts, first prepare the dough. To do this, boil the water in a saucepan with salt and butter until the butter has melted. Remove from the heat, quickly add the flour and stir until all the lumps are dissolved. Then return the pot to the stove and “toast” the dough, stirring constantly.
Once a nice, homogeneous dough has formed, remove from heat and let cool for 5 minutes. Now transfer the dough mixture to a food processor and blend vigorously, gradually incorporating the eggs.
Pour the choux pastry mixture into a piping bag fitted with a nozzle and pipe small round doughnuts.
Bake the doughnuts in the preheated oven at 200 °C for 20-25 minutes until golden brown. Do not open the oven during baking, otherwise the doughnuts would collapse. Allow to cool, then cut off a cap.
For the filling, mix all ingredients well. Fill the mixture into a piping bag with a star-shaped nozzle and pipe some filling onto the lower halves of the doughnuts.
For the topping, wash the peppers, rub dry, remove seeds and skin. Cut into pieces. Peel and slice the carrots, cut the washed cherry tomatoes into thin wedges, removing seeds and juice. Spread the topping on the filling and place the cap on the topped choux pastry doughnuts.