Coffee Saint Honoré

Boil together milk, water, butter, sugar, and salt. Add in flour when boiling and stir the mixture for around 3 minutes. Pour the mixture into the mixer and mix until cool down a bit and start to add in the eggs slowly. Pipe on the tray and bake at 170c.

Boil together milk, water, butter, sugar and salt. Add in flour when boiling and stir the mixture for around 3 minutes. Pour the mixture into the mixer and mix until cool down a bit and start to add in the eggs slowly. Pipe on the tray and bake at 170^ C:

Cream butter and brown sugar until light. Add in vanilla essence and flour. Chill nicely in the freezer and cut into the desired shape and put on the choux pastry before baking.

Mix well all together.

Make a meringue with sugar and egg white, and fold in egg yolk followed by cocoa powder. Bake at 170c and upside down after bake.

Cook the puree, glucose, sugar and pectin to 104 c. Off the heat and add lemon juice.

Mix well all ingredients and whip into a medium peak.