Choux
• RedMan Unsalted Butter (room temperature) | 68328 | 100g
• RedMan UHT Full Cream Milk | 103602 | 250g
• RedMan Caster Sugar | 1417 | 5g
• Salt | 58415 | 2g
• RedMan Plain Flour | 1242 | 150g
• Eggs | 12088 | 200g

Craquelin
• RedMan Unsalted Butter (room temperature) | 68328 | 100g
• RedMan Cocoa Powder | 66036 | 6g
• RedMan Brown Sugar | 1405 | 50g
• RedMan Caster Sugar | 1417 | 50g
• RedMan Plain Flour | 1242 | 100g

Cream Filling - Chocolate
• Millac UHT Whipping Cream | 1917 | 100g
• RedMan Bitter Dark Chocolate | 14770 | 50g
• RedMan Whipping Cream (Non-Dairy) | 12427 | 150g

Nut Deco
• RedMan Unsalted Butter (room temperature) | 68328 | 20g
• RedMan Bitter Dark Chocolate | 14770 | 100g
• RedMan Pecan Nut (roasted) | 993 | 100g

**Method**
1. Boil the butter, milk, sugar, and salt.
2. Add in sifted flour.
3. Boil on low heat until smooth dough forms.
4. Mix using a K-beater at slow speed to 60°C.
5. Slowly add in the eggs.
6. Mix until smooth dough texture is achieved.
7. Pipe into 4" and 6" round shapes.
8. Cover with craquelin.
9. Bake at 200°C for 15 minutes, then continue to bake at 170°C for 10 minutes. After that, reduce temperature to 150°C for 10 minutes (all with fan).

**Method**
1. Mix all ingredients together.
2. Roll into a 2mm thick layer.
3. Cut into 4" and 6" rounds, then keep in the chiller.

**Method**
1. Boil the dairy cream and raspberry, then melt the ruby chocolate.
2. Keep in the chiller overnight.
3. Whip the non-dairy cream and fold it in, then use.

**Method**
1. Melt the chocolate and butter.
2. Coat with the roasted nut.