Stew them over medium heat with the sugar and vanilla for about 20 minutes. Then blend and place in a piping bag. Set aside until ready to assemble.
In another pan, start preparing the choux pastry: add the water, butter, sugar and salt. Bring to a gentle boil.
Add the flour off the heat and dry the dough for a few minutes over low heat.
Remove the dough from the heat, place it in another bowl and let it cool.
Once the choux pastry has cooled, add the eggs one by one to a mixing bowl. The dough should be smooth and sticky at the end.
Put it in a piping bag and create the shape of your choice on the baking paper (e.g. a crown).
Bake the pastry for 20 minutes at 180° C.
For the peanut cream
In a bowl, whip the cream and mascarpone until light and not too stiff. Then fold in the peanut mousse with a whisk so as not to cut the cream.
Place the cream in a piping bag and keep in a cool place until ready to serve.
Assembling
Cut out the top of your choux, place peanut cream balls and insert the compote into each ball.
Add the lid on the tops of your choux. Sprinkle them with icing sugar if you will. Further decorate with a few dark chocolate shavings and roasted peanuts!