The Spirit of Saint Honore

1. In a saucepan add water, milk, butter, sugar, salt and bring to a boil.
2. Add the flour and with a spatula mix well to form a dough.
3. Place the dough in a mixer and mix at slow speed using a paddle.
4. Allow it to cool down slightly and add the eggs one at a time.

For the Choux on Tart shape:

1. Place perforated sheets on the bottom of the tray.
2. Use tart rings and place in the edges perforated silicone strips.
3. Pipe 35 - 38 g of pate a choux and spray with butter spray.
4. Place a perforated sheet and a heavy tray on top to prevent the pate a choux from rising higher than the rings.
5. Bake at 180°C for 35 minutes.

For the normal round shape choux:

1. Pipe in silicone sheets, round shape of aprox 3-4cm diameter.
2. Place craquelin discs on top of the choux before baking.
3. Bake at 170°C for 25 minutes.

1. In a mixer add all dry ingredients together and mix them.
2. Add the soft butter and mix with a paddle.
3. Sheet the dough very thin between guitar sheets.
4. Cut round shape discs 1cm bigger than the choux and place on top before baking.

1. Warm up thecream.
2. Pour over the praline to create an emulsion.

1. In a saucepan add cream, glucose, inverted sugar and bring to a boil.
2. Pour praline and Cacao Butter over the chocolate.
3. Allow it to melt naturally for 2 minutes.
4. Then emulsify using a blender.
5. Finally add the last part of the cream.
6. Allow it to crystalise for at least 3 hours.