Colby Choux

1. Choux Pastry

Ingredients:

Preparation:
- Boil the water, milk, butter, sugar and salt together
- Add in the flour, then mix and continue to cook until the flour absorbs all the liquid
- Transfer the batter into a mixing bowl and add grated cheese. Let it cool down by mixing with a paddle while adding the eggs gradually. Lastly, add the milk and mix well
- Transfer into a piping bag and pipe it into the desired size 

2. Craquelin

Ingredients:

Preparation:
- Mix the butter and sugar together until well combined
- Add in the flour and continue to mix until well combined
- Pipe the batter into a silicone mold and keep it in the freezer for 15-20 minutes
- Unmold the batter from the mold then put it on the Silpain 
- Put the craquelin dough on top of the Cheese Choux Pastry batter
- Bake at 170°C for 25 minutes

3. CHEESE PASTRY Cream

Ingredients:

Preparation:
- Mix the egg yolk, cornstarch and grated cheese
- Heat the milk until 40°C, temper it with the first mixture, then put it back to the pan and cook until 90°C
- Add white chocolate into the mixture, mix well then emulsify with a hand blender

4. CHANTILLY

Ingredients:

Preparations:
- Heat the 150-gram cream and add grated cheese
- Add the cream into the melted chocolate and melted gelatin mass. Emulsify with a hand blender
- Add 280-gram cold cream and mix well

5. Assembly

Ingredients:

Embassy Zen White Chocolate 33%
Yellow cocoa butter coloring

Preparations:
- Pipe the Cheese Pastry Cream into the baked Choux
- Put chocolate decoration made from white chocolate as a base for the Chantilly
- Pipe the Chantilly on top
- Add chocolate decoration made from white chocolate and cocoa butter coloring