Crème pâtissière (Pastry Cream)

• Slice your vanilla bean in half lengthwise using a sharp knife, then scrape out the seeds with the back of your knife.
• Combine the milk, salt, vanilla bean seeds, and the scraped pod in a medium-sized saucepan. Heat over medium heat until it starts to steam, but do not let it boil.
• While the milk is heating, take a large bowl, add the egg yolks and sugar. Whisk them together until the mixture becomes pale and thick. This process might take around 2-3 minutes.
• Sift in the cornstarch to the egg yolk and sugar mixture and whisk again until everything is well combined and there are no lumps.
• Once the milk is heated, remove the vanilla pod from the milk with tongs or a slotted spoon. Then, gradually pour the warm milk into the egg yolk mixture while continuously whisking to prevent the eggs from curdling.
• Pour this mixture back into the saucepan and cook over medium heat. 
• Stir constantly until the mixture thickens. It should reach the consistency of a thick pudding.
• Once thickened, remove the pan from heat. Add in the diced unsalted butter. Stir until the butter completely melts and incorporates with the mixture. 
• Cover the cream with a piece of plastic wrap pressed directly on the surface of the cream to prevent a skin from forming.
• Chill the crème pâtissière in the refrigerator for at least 2 hours, or until it is completely cold.
• In a tall glass or container, place white chocolate chips/ chunks, vanilla extract, and the bloomed gelatin, pour in warm heavy whipping cream and let it sit for 2-3 minutes.
• Transfer to a container and cover it with plastic wrap, making sure that the plastic touches the surface of the mixture to prevent it from forming a skin.

Vanilla whipped ganache:

• In a small bowl, combine gelatin with cold water. Allow the gelatin to bloom for about 5 minutes.
• In a saucepan, heat the 250g heavy whipping cream until it reaches a gentle simmer. 
• Stir until fully dissolved. Use an immersion blender to make an even smoother consistency. While blending pour in the cold cream. Keep blending until fully combined.
• Refrigerate for 6 hrs, preferably overnight. Once chilled, transfer it to a mixing bowl and whip it using an electric beater until you reach the desired consistency.

Mini choux au craquelin:

craquelin:

• In a mixing bowl, combine the all-purpose flour, granulated sugar, and room-temperature unsalted butter.
• Mix the ingredients by hand using a spatula until they are combined and form a dough.
• Place the dough in between 2 parchment papers and roll out the dough to about 1/4 inch thickness. 
• Place it in the fridge until firm or in the freezer to firm faster.

choux pastry:

• In a medium-sized saucepan, combine the butter, sugar, water, milk, salt, and vanilla extract.
• Place the pan over medium heat and stir until the butter has melted and the mixture comes to a boil.
• Add the flour all at once, stirring constantly with a wooden spoon or spatula until the mixture forms a smooth, glossy ball and pulls away from the sides of the pan.
• Let this cool completely.
• Start beating the dough at medium speed with a paddle attachment. You can also do this by hand with a whisk.
• Add eggs slowly until the mixture is smooth and shiny. Scrape down the sides of the bowl as needed.
• Keep mixing until smooth in consistency. Lift the paddle attachment, the dough should be glossy and should form a "V" shape. If the dough is too thick, scramble some eggs and gradually add to it while mixing until you reached the right consistency. If it's too thin or runny, unfortunately, you need to start all over again. That's why slowly adding eggs to the mixture is very important.
• Transfer to a piping with a round piping tip. Secure the bag with a clip and refrigerate this overnight.
• Next day, preheat oven to 190’C or 374'F
• Cut out the craquelin about the size of the choux. You can cut using a large piping tip or a bottle cap.
• Pipe about a size of a coin of pastry dough onto a baking pan lined with parchment paper. Add craquelin on top and bake for 15 minutes or until fully risen. Lower the temperature to 170’C or 338'F and continue baking for another 10 minutes. 
• Let it cool and poke the bottom with a small knife. Set aside.

Puff pastry base:

• Pre-heat oven to 190'C / 374'F.
• Roll out puff pastry dough and cut into a circle with a 10-inch diameter. 
• Place it on a baking sheet lined with parchment paper. Add another parchment paper on top and add weights like a heavy pan. 
• Bake for 20 minutes. Remove the weights and the parchment paper on top and continue to bake for 10 minutes or until. Let it completely.

Assembly:

• Carefully dip the top of the choux into the caramel, taking extra caution as the caramel is extremely hot. To ensure safety, consider using a utensil or knife to assist in lifting the choux out of the caramel. 
• Remember to work fast, as the caramel will begin to harden as its temperature drops, which can make the process more challenging. When it does, place the caramel back on the stove at low heat until everything is melted once again.
• Fill the mini choux with pastry cream and praline paste.
• Pipe pastry cream in the middle of the puff pastry leaving 1-inch space on the rim. 
• Add a layer of praline paste on top of the pastry cream. 
• Place the mini choux on the rim gently pushing the pastry cream inwards. 
• Pipe in vanilla whipped ganache in between the gaps of the mini choux. You may need to practice piping before you do this if you want it to be symmetrical.
• Use a saint honoré tip or any desired tips.
• To make the ombré effect. I added some praline paste to the vanilla whipped ganache. I added more to achieve a darker color.
• Once you finished piping, add a mini choux on the top center.
• Serve and enjoy!