Tea & Praline Elegance

Boil together milk, water, butter, sugar, and salt.

Add in sifted flour and cook until the mixture leaves a film on the pot.

Remove from heat and place in the mixer. Using the paddle attachment, beat until lukewarm.

Gradually add the eggs while scraping down the sides of the mixing bowl occasionally.

Pipe onto a tray and bake.

Heat the Debic Whipping Cream 35% (A) with sugar and inverted sugar.

Melt the gelatine mass into the cream.

Cool the mixture to 35°C.

Add in the cold Debic Whipping Cream 35% (B) and mix well. Chill overnight before use.

Warm up the praline and milk chocolate to 35°C, then mix in the cocoa butter and blend everything together.

Cream butter and sugar together.

Add in flour and coloring, and mix just to combine.

Roll out to 1mm thickness between sheets of parchment paper.

Let set in the chiller before cutting into round shapes.

Place on top of the piped choux.