For the choux paste Place the butter, water and salt in a saucepan and bring gently to the boil. Take off the heat, stir in sifted flour and baking powder and mix lightly with the aid of a wooden spoon until it forms a dough. Put back on the heat and cook until it comes away from the sides and bottom of the pan. Transfer the obtained dough into a mixing bowl & start beating 1 egg, allow incorporating well before adding in the next one, repeat process with the third egg. Mixture should be of a slow dropping consistency. Pipe the choux paste on greased baking trays and bake at180`c for approximately 25 minutes. For the Craqueline Cream the butter and brown sugar; knead in flour and cocoa powder. Roll the pastry between 2 sheets of cling film and chill. Cut discs out of pastry according to size of your choux buns and place on top of your pastries before baking. For the mousses filling Melt the chocolate together with the butter. Whip the cream with the sugar and vanilla.Separate the eggs, whisk the yolks in the chocolate and whip the whites. Fold the chocolate into the cream, add the liqueur and finally the whites. For the ricotta filing Beat the ricotta with the icing sugar, vanilla essence and orange zest. Heat up the cream and melt in the chocolate, whisk into the ricotta with the liqueur.