Mix all ingredients at low speed for five minutes in a mixing bowl with a paddle attachment.
Pipe around 28 to 30 grams per choux
Time: 40
Oven Type: Deck
Top Temperature: 170 °C
Bottom Temperature: 170 °C
closed
40% Water loss
Mix the Cremyvit and water at high speed for five minutes in a mixing bowl using a whisk attachment.
Then, add the praline to the mixture and mix for an additional minute.
Whip the Passionata to stiff peaks and fold the whipped Passionata into the custard mixture.
Fill the baked choux shells with the diplomat cream.
After piping the Diplomat Cream inside the choux shell, pipe the Deli Salted Caramel in the middle of the custard.
Pipe the Topfil Pomme Facon Tatin 76% into half-sphere molds, ensuring it fits the size of the choux.
Press the filled choux onto the Topfil Pomme Facon Tatin 76% that you piped into the mold and freeze.
Cut off the top of the choux and pipe the Diplomate Cream inside the Choux shell.
Then pipe the the salted Deli caramel in the middle and press the filled Choux upside down on top of the Topfil Pomme Facon Tatin and freeze.
Unmold and glaze, then add a chocolate stem decoration.
