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Craquelin

1. All in, mix well.
2. Transfer to a lightly floured surface and roll to 2mm thickness.
3. Keep in chiller for 30 minutes.

Choux-8 pcs x 30g

1. Boil the butter, milk, sugar, salt.
2. Add in sifted flour.
3. Cook on low heat until smooth dough.
4. Put in mixing with K-beater on slow speed to 60°C.
5. Slowly add in the eggs.
6. Until smooth dough.
7. Pipe to 30g round each in 8″ round marking.
8. Cover with Craquelin.
9. Bake at 180°C for 10 minutes, continue baking at 160°C for 10 minutes, then turn to 150°C for 15 minutes (all with fan).

Black Sesame Ganache

1. Boil the dairy cream, melt the white chocolate, and pistachio paste.
2. Keep in chiller overnight.
3. Whip the non-dairy cream and fold it in, then use.

Butterscotch Sauce

1. Melt half of the butter, add the brown sugar.
2. Caramelize, slowly add the cream until thickened.
3. Keep overnight and use.