CHOUX PASTRY
In a saucepan, boil the water, milk, salt, sugar and cubed butter. In the bowl of a mixer, sieve the flour, then pour in the previous boiling mixture from the saucepan in one go. Use a flat beater to dry out the dough for a few minutes. Gradually add the eggs until a smooth dough forms. Pipe out 3 cm diameter choux puffs, sprinkle with granulated sugar, and bake in a fan-assisted oven at 175 °C for 20 minutes.

CARAMEL SAUCE
Hydrate the gelatine using the water and gelatine powder. Store in the fridge. Split the vanilla beans and scrape out the seeds. Add to a saucepan with the sugar and make a dry caramel; colour as required, then add the hot cream and boil for about three minutes. Incorporate the hydrated gelatine and cool to 50 °C, then add the butter and blend to emulsify. Add the fleur de sel, and set aside in the refrigerator.

WHIPPED VANILLA GANACHE
Hydrate the gelatine and store in the fridge. Split the vanilla beans and scrape out the seeds. Heat the cream (1) to 80 °C and pour onto the white chocolate, vanilla and hydrated gelatine. Emulsify well before adding the remaining cream (2). Leave to crystallise in the fridge for at least 12 hours before using it.