Craquelin
• RedMan Unsalted Butter (room temperature) | 68328 | 50g
• RedMan Charcoal Powder | 62172 | 4g
• RedMan Brown Sugar | 1405 | 25g
• RedMan Caster Sugar | 1417 | 25g
• RedMan Plain Flour | 1242 | 50g

Choux-8 pcs x 30g
• RedMan Unsalted Butter (room temperature) | 68328 | 50g
• RedMan UHT Full Cream Milk | 103602 | 125g
• RedMan Caster Sugar | 1417 | 2g
• Salt | 58415 | 1g
• RedMan Plain Flour | 1242 | 80g
• Eggs | 12088 | 100g

Black Sesame Ganache
• Millac UHT Whipping Cream | 1917 | 100g
• RedMan Sesame Paste | 60590 | 40g
• RedMan White Chocolate Couverture | 12426 | 40g
• RedMan Whipping Cream (Non-Daily) | 12427 | 50g

Butterscotch Sauce
• RedMan Brown Sugar | 1405 | 90g
• RedMan Unsalted Butter | 68328 | 30g
• Millac Dairy Whipping Cream | 1917 | 180g

**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.