Cham Choux

In a saucepan, bring milk, water, butter, sugar and salt to a boil, then add flour. In a mixing bowl with a paddle attachment, mix the dough at medium speed until the temperature has cool down to 45˚C, gradually add in a whole egg. Adjust the weight with milk to get 810g in the total weight of the dough.

Bake at 170˚C for 22 minutes.

In a mixing bowl with paddle attachment, cream butter with brown sugar until pale, then add in flour.

Prepare an infusion with evaporated milk, whipping cream and English breakfast tea leaves together overnight in the chiller. In a saucepan, cook a crème patisserie with infusion, vanilla bean, egg yolk, sugar, corn starch and custard powder together, then add in gelatin mass. Once the mixture has cool down to 45 ˚C, emulsify with cocoa butter, butter and mascarpone. Preserve it in the chiller overnight.

In a saucepan, heat up infusion with sugar and vanilla bean to 36 ˚C. Add in melted gelatin, then emulsify with whipping cream and mascarpone.

In a saucepan, heat up infusion with inverted sugar to 70 ˚C, then emulsify with couvertures and butter.

Prepare an infusion with Tiramisù cream with milk and coffee bean overnight in the chiller.

Mix melted couverture with hazelnut praline and feuilletine.