- Add all liquids in to a bowl fitted with a beater, then add the powders.
- Mix on slow speed for 1 min. Scrape down.
- Mix on fast speed for 3 mins. Scrape down.
- Mix on slow speed for 1 min.
- Place into piping bag or depositor and rest for 10 mins.
- Deposit the choux using a plain nozzle at 40g. Top each choux with a frozen disc of croustillant.
- Bake at 200°C for 25 mins damper closed with 1l steam, then a further 30 mins at 170°C damper closed.