• Combine all to smooth paste
• Set, roll out and cut rounds
• Chill

• In a saucepan bring to the boil the water, milk & butter 
• Off the heat, add the flour, salt – mix to a smooth paste allow to cook out until the paste comes away from the sides +- 1 min 
• Transfer to a mixing bowl with a paddle attachment & add the eggs until a smooth paste is achieved 
• Pipe into shape with medium round nozzle  
• Place craqine disc on top, size slightly bigger than piped choux
• bake without steam
• Bake at a temperature of 170°C until deep brown approximately 20 min
• Care needs to be taken not to remove under baked choux, as this will cause the choux paste to become soggy 

NOTE: With convection ovens the first 10 min need to be baked with a cover over the choux paste

• Combine the 30g milk, yolks , cornstarch/ flour & sugar until a smooth paste if formed 
• Bring to the boil the 500g milk & vanilla pod 
• Pouring over the eggs whilst whisking until blended in 
• Return to the heat to cook out until thick – cook for 2 min 
• Then add the chocolate
• Allow to cool , then mix well & pipe into Choux

• Bring to the boil  milk &  cream the off the heat  add the bloomed gelatin
• Add the chocolate to the sauce pan & mix to form a smooth mass 
• Remove from the sauce pan into a mixing bowl & allow to cool slightly 
• Then add the whipped cream & mascarpone, ensure the cream is just under soft peaks & not stiff 
• Allow to set in rings or mould of choice