Choux with salted peanuts and ginger caramel

Mix all ingredients. Roll out very thin (1 mm). 

Freeze the craquelin paste and cut out with a round cutter and keep in the freezer for later use.

Place the ingredients in a planetary mixer. Whisk the Parfait with the Marsala wine in planetary mixer until thick. 

Whip and beat until you obtain a thick consistency.

Combine the sugar and water in a saucepan. 

Bring to a boil over medium heat, stirring until the sugar is fully dissolved. 

Continue cooking until the mixture reduces and caramelizes to a deep amber colour. 

Carefully add the Culinaire Original and return to a gentle simmer, stirring until smooth and slightly thickened. 

Remove from the heat and whisk in the ginger and chocolate until fully emulsified. 

Finally, pour into the blender en blend until completely smooth. 

Allow the sauce to cool to room temperature before use.