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Bring the water, milk, salt, sugar and Crème Butter to a boil.

Remove from the heat and stir in the flour.

Dry the dough over a medium heat, then place in a mixer bowl fitted with a paddle.

Add the eggs a little at a time at low speed until the mixture is smooth.

Pipe the choux pastry into a wave shape (S), about 20 cm long, on a silicone sheet.

Cut out a crusty cracquelin of the same shape and diameter and place on the choux pastry.

Bake at 175°C for 35 minutes.

Using a stand mixer, with a paddle, mix the Crème Butter with the brown sugar.

Then add the flour and salt.

Roll out the dough between two sheets of baking paper to a thickness of 2 mm.

Freeze.

Soak the gelatin in cold water.

Heat the milk with the Stand & Overrun.

Blanch the egg yolks with the sugar and add the corn flour.

Pour half the liquid over the previous mixture and bring back to a boil, stirring continuously.

Remove from the heat and add the praliné, Crème Butter (1) and gelatin, then blend.

In the bowl of a mixer fitted with a whisk attachment, soften the Crème Butter then gradually add the previous mixture.

Emulsify and set aside to assemble.