Choux

• 1. Blend the mix + water well until the batter look shiny.
  2. Pipe in ,eclair shape and then egg-wash.
  3. Bake: 220 degree for 20 min, Damper close.

Caramel Custard

• 1. Whisk Neutral instant custard + Milk
  2. Blend 1) + 80% whipped DB cooking cream + Burnt caramel resin manually.

Caramel Crispy coating

• 1. Boil Burnt Caramel resin + water
  2. Mix with dry fondant
  3. Add Melted white coating( 50 degree)

Assemble

• Fill Caramel Custard into the choux and cover by Caramel Crispy coating