Mix all ingredients in planetary mixer until smooth and homogeneous.
Place the mixture in the refrigerator on a baking sheet for about 1h.
Meanwhile, prepare the dough.
Mix the butter with the flour and arrange in the center of the previously made batter. Proceed with lamination:
– 2 folds of 4
– rest
– 2 folds of 4
– rest 12 hours +4°C use
Choux pastry
Put water, butter, and milk on the stove and bring to a boil.
As soon as it boils, add flour and mix well with a spoon for 2min.
Remove from heat weigh it and add the liquids lost in cooking, adding water.
Place in planetary mixer and add eggs flush.
Dress the mixture while still warm and bake in the oven at 175°C 35min.
Sponge cake
Beat eggs and sugar; by hand, add previously sifted flours.
Place on baking sheet with baking paper and steel circles.
Bake at 175°C for 30 min.
Chiboust Cream
Combine the meringue with the previously melted gelatin, then gradually add the custard and finally the whipped cream.
Mounting
Roll out the puff pastry and make circles and place them in the refrigerator.
Dress the choux pastry directly on the rolled out and previously roller-punched pastry sheet.
Form many small cream puffs in circular manners.
And bake in oven on perforated baking sheet at 175°C 35 min.
Once baked, fill the puffs with Chiboust cream by making a small hole inside, place some of the cream in the center of the cake, insert a disc of rum-soaked sponge cake, and finish with the classic sac à poche decoration with a Saint Honorè nozzle.
