Mix the cream, the salt and the sugar until dissolved.

With the paddle, mix the flours and the vanilla with the cold butter cut into small pieces, until the mixture is powdery, with no lumps of butter left.

Add the cream mixture and mix as little as possible, bringing it together at the end to avoid developing the dough.

Divide into the number of pieces required (2,185 g per piece). Chill the dough, wrapped, in a square.

Beat the laminating butter into a square of about 24/27 cm. Roll the dough out to about 60/27 cm. Give 2 single turns.

Finish at a minimum of 21 cm wide and 1.5 cm high. Cut slices 1 mm thick.

Lay the thin puff pastry slices on the surfine rolled out to 2 mm, pass once more through the sheeter so the layers stick together, then cut into strips and line the moulds.

Bake at 160°C, fan 4, for about 8–10 minutes.

Mix the softened butter and icing sugar in the mixer (on minimum speed).

Add the eggs, flour and salt.

Scrape down, mix again, bring the dough together.

Rest overnight in the fridge.

Boil the cream with the vanilla and leave to infuse for 30 min.

Strain the cream and adjust the weight of cream.

Boil the strained cream and pour part of it over the sugar / custard powder / egg mixture.

Boil for 2 min, then add the butter and blend.

Make the choux pastry without drying it out too much, over a medium heat after adding the flour to the liquid; when the paste forms a smooth ball, transfer it to the mixer bowl and run it for about 4 minutes with the paddle (until the paste comes close to 60°C). Add the eggs little by little.

Baking: take the choux buns on a Silpain, flatten the tips slightly with a hairdryer, place the craquelin (making sure there is plenty in the middle), pass the hairdryer over and press the craquelin onto the choux pastry.

Small choux: 160/160 deck oven, vent open, 45 minutes, then dry out in the fan oven for 4 minutes at 170°C.

Large choux: 160/160 deck oven, vent open, 60 minutes, then dry out in the fan oven for 8 minutes at 170°C.

For the tops: mould in small transparent sphere moulds, lower half (without a hole), to height.

Mix all the ingredients in the mixer with the paddle without aerating.

Roll out to 1 mm on the sheeter.

Cut out discs: 30 mm for the tops, 35 mm for the small choux, 50 mm for the large choux.

Heat the milk and the first part of the cream with the vanilla. Infuse for 30 min.

Stir in the gelatine at the end of the infusion, then strain onto the mascarpone and the second part of the cream.

Chill, then whip the chantilly before use.