1. Bring to boil milk, water, sugar, salt & butter.
2. Add the flour (previously sifted).
3. When the mix is around 65-70°C, add the whole eggs, step by step.
4. Add the warmed milk little by little, until you obtain the desired texture.
5. With a plain nozzle of 10mm diameter, pipe the choux into a silpain.
6. Bake in the oven at 175°C for 30 to 35 minutes.
 

1. Mix the softened butter with the brown sugar.
2. Add the flour mixed with the cocoa powder (previously sieved).
3. Spread the batter at 2 mm, place it into the freezer until the dough are frozen.
4. Cut in round shape using a round cutter and place it on top of the unbaked Choux.

1. Heat the milk and vanilla at 85°C.
2. Make a dry caramel with the sugar and add the warm milk.
3. Pour over the Gold chocolate and Cocoa butter. Then make an emulsion using a hand blender.
4. Add the cold cream (4°C) and mix.
5. Place the batter in the fridge for 12 hours.
6. Whisk until you get the desired texture.