Choux Craquants Caramel

1: Prepare the crumble by mixing butter, flour, and sugar in a mixer until uniform.

2: Roll out the dough between two sheets of parchment paper to 1.5 mm thickness and freeze.

3: For the choux, combine butter, milk, water, sugar, and salt in a saucepan over medium heat. Bring to a boil.

4: Remove from heat and add flour all at once. Mix until a uniform dough forms that pulls away from the sides.

5: Return to low-medium heat to dry the dough for about 1.5 minutes, stirring constantly.

6: Transfer the dough to a mixer and let it cool slightly. Then add eggs slowly while mixing.

7: Check the dough's consistency; it should stretch without breaking when pulled between fingers.

8: Pipe the dough onto a baking tray lined with parchment paper, leaving space between each piece.

9: Remove the crumble from the freezer, stamp out circles, and place them on top of the choux dough.

10: Bake in a preheated oven at 180°C for 35 minutes without opening the door.

11: For caramel, mix sugar and water in a saucepan over high heat, allowing it to caramelize.

12: Once it reaches an amber color, dip the base of the pan in an ice water bath to stop cooking.

13: Coat the tops of the baked choux with caramel, allowing excess to drip off.

14: Let them cool, then fill with cream using a piping bag.