A. Choux

• Bring the milk, butter, sugar and salt mixture to a boil at 105 degrees.
• Pour the boiling mixture into the mixing bowl and mix at medium speed.
• After mixing for about 3 minutes, gradually add the eggs until the dough reaches the required pliable consistency.
• Bake at 170 for 15 minutes.

B. Puff Pastry

• Mix the flour, salt and water in a mixer for 3 minutes at low speed until the dough comes together and gluten begins to develop. •
• Add the butter and continue mixing for 2 minutes at low speed and 1 minute at high speed.
• Mix until the dough reaches 80% gluten development, has a smooth surface and leaves the bowl clean.
• Divide the dough and rest for 30 minutes. Wrap and freeze to make rolling easier.
• Laminate the dough and butter with 3 single folds. The dough should be around 4 to 6 degrees and the butter between 10 and 15 degrees.
• Cut into 5x12 pieces.
• Bake at 190 for 15 minutes.

C. Caramel Saucе

• Cook the sugar syrup to an amber caramel.
• Add the whipping cream and stir continuously to prevent sugar crystallization.
• Continue cooking the mixture until it just boils at 100 degrees, then add the butter and gelatin.
• Refrigerate for 6 to 8 hours.

D. Whipped Ganache

• Divide the whipping cream into two portions. Heat one portion to 80 degrees, pour it over the white chocolate and stir until fully melted.
• Then strain again.
• Allow the mixture to cool completely, then mix in the remaining whipping cream and refrigerate for 4 to 8 hours (preferably overnight).