Mix together and bring to a boil.

Sift together into a bowl.

Turn off the heat. Dump dry ingredients and whisk to eradicate lumps.
Turn heat back on to medium-low and continue mixing for ± 2 mins. to form a ball.
Transfer dough into a mixer and put on medium-low speed using a paddle for ± 1 min. to cool off lightly.
 

Heat to a scald.

Cook into a golden brown caramel over medium heat.
Deglaze caramel with scalded cream.
 

Use to temper caramel with and return to saucepan. Apply low heat
and cook mixture, stirring to 85°C.
 

Emulsify with the caramel.

Mix together and bring to a boil.

Mix together and pour over previous mixture.
Mix thoroughly and transfer to saucepan. Cook over medium heat into
anglaise. Remove from heat.
 

Add and mix until homogenous.

Mix together well to cover the Crispearls™ completely in edible gold
lustre and reserve until needed.
 

Grate tonka bean into cream. Infuse 24 hours before straining and
whipping to peaks.