For the craquelin, in a standing mixer fitted with a paddle attachment, cream together butter and brown sugar. Add in flour and mix until well combined then add red food coloring and mix. Roll out dough between 2 sheets of parchment paper into a ⅛-inch-thick rectangle. With a cookie cutter (or drinking glass), cut dough into approximately 2-inch circles. Leaving dough in the parchment paper, rest it flat on a sheet pan and freeze 2 hours or overnight.

For the compote, cook the ingredients in a saucepot over medium heat until the fruit is tender, about 10 to 15 minutes. (This can be made in advance and refrigerated.)

For the pâte à choux, preheat oven to 400°F. Combine dry ingredients in a bowl. Then combine milk, water and butter in a medium pot over medium heat. Heat until butter is melted and liquid is at a simmer. Add dry ingredients to the hot milk mixture. While stirring constantly, cook 6 to 8 minutes (the texture will resemble stiff mashed potatoes). Transfer to the bowl of a stand mixer fitted with a paddle attachment. Mix dough on medium speed. Add 4 eggs, one at a time, reserving the remaining egg. Test the consistency by dipping the wooden spoon into the batter. It should form a duckbill shape on the end of the spoon. If it is still too thick, add the additional egg and test again.

On a sheet pan lined with parchment paper, pipe batter by pressing steadily, using a large round piping tip, into 2-inch by 1-inch rounds. Place a frozen craquelin disk atop each round. Bake for 20 minutes, or until the puffs are golden brown and hollow. Remove puffs from oven and cool.

For the Chantilly cream, in a cold mixing bowl, whip all ingredients together until medium peaks form.

Once the puffs are cooled, cut each across the middle to create cup bases to fit the compote. Spoon in the compote, then pipe in the Chantilly cream and, finally, replace the tops and serve.