CRAQUELIN

1. Place the butter, brown sugar, flour and salt into the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until the ingredients just come together as a dough.
2. Between 2 sheets of baking paper, roll the dough to 1-2mm in thickness, then place into the freezer for approximately 1 hour.   
3. Once frozen, use an 50mm round cutter to cut 12 discs. 
4. Return to the freezer until required. 

CHOUX BUNS

1. Heat the oven to 180°C, fan forced.
2. In a saucepan, bring water, milk, sugar, butter and salt to a boil. 
3. Remove from the heat and add in the flour. Stir to combine.   
4. Once the flour is completely incorporated, place back on the heat and stir until the dough forms a ball and develops an oily sheen.   
5. Transfer the mixture into the bowl of a stand mixer and gradually add the eggs. 
6. Transfer into a piping bag fitted with a 12mm plain piping nozzle, and pipe domes onto a baking tray lined with a Silpain baking mat. 
7. Place a prepared craquelin discs on top of each choux dome. 
8. Bake in the pre-heated oven for 10 mins, then decrease the temperature to 155°C and bake for another 12 mins.
9. Remove from the oven and allow choux to cool.

CHOCOLATE CREME PATISSIERE

1. Place the milk and vanilla bean paste into a saucepan and bring to the boil. 
2. Meanwhile, place the caster sugar, egg yolks and cornstarch into a medium bowl and whisk to combine.
3. Pour the boiled milk over the egg mixture while whisking, then place transfer back into the saucepan and bring to a boil while continuously whisking.
4. Remove from the heat, add the dark chocolate and butter, then whisk until completely melted and incorporated. 
5. Transfer the creme patissiere into a bowl and cover with plastic wrap touching the surface. Allow to cool to room temperature before placing into the refrigerator for a minimum of 3 hours.

GARNISH

1. Prepare the garnish by placing the paillete feuilletine and gold lustre dust into a bowl and mix until the paillete feuilleting is coated.
2. Set aside until required.

TOFFEE

1. Place water and sugar into a small saucepan and heat to 165°C, until the sugar dissolves and forms a toffee.
2. Meanwhile, prepare a large bowl of ice water.
3. Once the toffee reaches temperature, immediately dip the saucepan into the ice water to stop the sugar from continuing to cook.
4. Dip the cooled choux buns into the toffee, craquelin side down.
5. Before the toffee sets, dip the choux into the prepared gold-dusted paillete feuilletine.
6. Prior to serving, transfer the prepared chocolate creme patissiere into a pipipng bag fitted with a 12mm plain piping nozzle and fill each choux bun.

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