Craquelin puffs

Bring the milk with water, Cake butter, salt and sugar to the boil.

Add the flour and stir thoroughly until the dough separates from the saucepan.

Using a spatula, transfer the dough to the bowl of a food processor.

Add the eggs one by one, until you get a smooth and homogeneous batter.

Pipe the dough onto a baking sheet with a baking mat.

Place the craquelin on the piped dough.

Place in a 180°C oven.

Immediately lower the temperature to 160°C and bake for 40 minutes.

Heat the Stand & Overrun with glucose, Cake butter and salt.

In another saucepan, caramelise the honey to 150°C.

Add the warm cream in three parts to the caramelised honey.

Heat to 110°C.

Let it cool to 80°C and add the caramel chocolate.

Emulsify with a hand mixer.

Mix the ingredients until smooth.

Press the dough until smooth and leave to cool for 30 minutes.

Roll it out to 3 mm and cut out 4 cm diameter circles.

Soak the gelatine in the water.

Put the purée, eggs and sugar in the Thermomix® and heat to 80°C.

Add the gelatine mixture and the Crème butter.

Leave to cool overnight in the fridge.