Mix all ingredients in a stand mixer fitted with a paddle attachment until a homogenous dough is formed.
Shape the dough into a rectangle, wrap it in plastic, and refrigerate for at least 3 hours.
Once chilled, roll out the dough to a 1mm thickness.
Using a 30mm cutter, cut out circles and return them to the freezer until ready to use.

Heat milk, water, butter, caster sugar and salt in a pot until boiling.
Add the flour and roast the dough while mixing thoroughly.
Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment.
Gradually add the eggs, mixing until a smooth, shiny batter forms.
Fill a piping bag fitted with a 10mm nozzle and pipe 5g portions of batter onto a silicon air mat.
Place a piece of craquelin on top of each choux and freeze before baking.
Bake at 175°C for 16–18 minutes.
Once cooled, remove the choux from the silicon mat.

Heat the cream and star anise in a pot until warm.
In a separate pan, caramelize the caster sugar and glucose.
Gradually add the warm cream mixture to the caramel while stirring.
Boil the mixture until it reaches 106°C, then add the salt and butter.
Bring the mixture to a boil one final time, then strain it to remove the star anise.
Blend with a stick mixer until smooth, then transfer the caramel to a container. Cover with plastic wrap and chill until ready to use.

Heat the cream, milk, egg yolks, glucose, and sugar to 82°C, stirring continuously.
Add the gelatin mass and pour the mixture over the chocolate.
Emulsify with a stick mixer until smooth, then add the salt and mix until fully homogenous.
Transfer the mixture to a container and cover the surface with plastic wrap. Refrigerate until set.
Pipe the anis caramel and GOLD chocolate cremeux into the choux au craquelin and decorate as desired.