Choux Dough

Caramel & Caramel Syrup

Puff Pastry Dough

Vanilla Cream

Topping

Boil milk, water, butter with salt and sugar. Pour on flour and mix with paddle to reach 60°C. Add eggs in one time and mix until you get smooth and homogeny texture. Pipe choux ø6cm and some very small for decoration. Spray some fat and sprinkle some icing sugar. Preheat oven at 190°C, place in ventilated oven with some steam (or 250 g of water on hot tray) and bake at 130°C around 80 min for big choux and 50 min for small choux.

Caramelize, pour on baking paper to let cooling down, and keep 100g to mix with 50g of water to make the syrup. Keep the cold pure caramel in hermetic box.

Mix all ingredients, except water and second part of butter to get sandy effect, then add cold water to make homogeny dough. Make a flat rectangles shape and store in fridge at 4°C to let rest. Roll out the dough 4 times longer than larger, laminate butter at 10/12°C 2 times longer than larger, place the butter on the dough and cover with the dough again. Fold in 2 and cut the sides of the dough to see all the layers. Turn 90°, laminate 4 times longer than larger and fold in 4. Cut again the sides of the dough. Let cooling down minimum 3h in refrigerator at 4°C and laminate to be at 3,5 mm thickness. Cut 4 discs ø8,5cm and 3 of them open in middle ø7cm for each chou. Stick them with water with full disc on bottom, pick the bottom and trick the baked chou inside. Bake around 40min at 170°C, brush some caramel syrup and bake again 3min.

Boil milk with cream. In same time mix all other ingredients together, then add half of the hot liquid to egg preparation and pour back to saucepan to boil again like custard cream. Let cooling down in refrigerator.

CHANTILLY

Whip all together to be semi-whipped.

Cut head of the chou, pipe vanilla cream on bottom and cover with the topping Chantilly semi-whipped. Warm up the pure caramel to glaze the small choux. Decorate with some vanilla powder, gold flakes and caramelized small choux.