Beat together in stand mixer equipped with a flat beater until gluten strands appear.

Mix in, cover and leave to rise. Store in a refrigerator for 12 hours, form donuts and deep-fry.

Mix together and bring to a boil.

Mix together, add to previous mixture and homogenise with stick blender. Divide into two equal batches.

Melt and mix into first batch of previous mixture.

Melt and mix into second batch.

Mix together, cool in refrigerator and roll out until 2 mm thick. Freeze and cut into 3-cm squares.

Mix together in saucepan and bring to a boil.

Add to previous mixture and cook for about 3 minutes.

Add gradually while mixing until the mixture is well combined. Pipe onto a tray, place craqueline squares on top and bake at 180°C for 15 minutes.

Emulsify.

Mix in.

Bring to a boil and temper egg yolk mixture with it. Bring the whole to a boil again and divide into two equal batches.

Melt and mix into first batch of previous mixture.

Mix into second batch.

Pipe dark chocolate pastry cream and lime-flavoured pastry cream into two pieces of choux pastry. Glaze two donuts and the choux pastries with white and dark chocolate glaze, and arrange on top of each other (white on white, black on black). Decorate with Callebaut® stars.