|Total appr. wt.||1||1.6||500 g|
Method: Place the water in a pan. Add the sugar and glucose. Mix and wash the sides of the pan with a brush. Heat the sugar until it caramelizes, and dip the top of the smaller choux into the hot sugar.
Assembly: Fill the large and small choux with the caramel/chocolate pastry cream. Glaze the large choux with caramel fondant. To make caramel fondant, combine the caramel used for dipping the smaller choux with fondant until you obtain the desired consistency and flavor. Place the smaller caramel glazed choux on the larger caramel fondant glazed choux. Decorate with chocolate ganache flames.