Saint Honoré Tahitian vanilla

Bring the milk, water, trimoline, sugar, salt, and butter to a boil.
Remove from heat and add the flour all at once, mixing vigorously until fully incorporated.
Transfer the mixture to a mixer fitted with a paddle attachment and mix on low speed until slightly cooled.
Gradually add the eggs, ensuring each addition is fully absorbed before adding the next.
Pipe as desired and bake at 290°F (145°C) for 20–25 minutes, depending on size.

Cream the butter, sugar, and salt until smooth.
Add the eggs gradually, then incorporate the sifted dry ingredients. Mix just until combined.
Wrap and refrigerate the dough for about 30 minutes to rest.
Roll out using a dough sheeter.

Bring the cream, vanilla beans, and glucose to a boil.
In a separate saucepan, melt the sugar gradually until it reaches a golden caramel color.
Deglaze the caramel with the hot cream mixture in three additions, stirring carefully after each to prevent splattering. Return the mixture to the heat and cook until it reaches 205°F (96°C).
Pour the hot caramel over the white chocolate and butter, then emulsify with a hand blender until smooth and glossy.

Bloom the gelatin and incorporate it into the hot cream base.
Prepare a ganache by pouring the hot mixture over the chocolate, then emulsify with a hand blender until smooth.
Gradually add the cold heavy cream while blending, continuing to mix for at least 1 minute to achieve a stable emulsion.

Combine milk, half the sugar, salt, vanilla, and butter in a pot.
Bring just a simmer.
Whisk egg yolks, remaining sugar, and cornstarch until smooth and pale.
Slowly pour hot milk into the yolk mixture while whisking.
Return everything to the pot.
Cook over medium heat, whisking constantly.
Once it begins to thicken, cook 1 additional minute to activate starch fully.
Pass through a fine strainer.
Spread on a shallow tray, cover directly on the surface with plastic wrap.
Chill completely before using it. Add 10% whipped cream.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and flour until smooth and homogeneous.
Shape the butter block to be twice the size of the water dough.
Refrigerate until firm yet pliable.
In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except the salt. Mix on low speed for 5 minutes.
Add the salt and continue mixing on speed 2 for 12 minutes, or until the dough reaches 75°F (24°C) and develops a smooth, elastic texture.
Place the dough in the freezer for 1 hour, then transfer to the refrigerator to rest and chill completely.

LAMINATION

Enclose the butter block in the water dough and roll out evenly.
Perform two double turns and one single turn, resting the dough as needed between folds.

Combine the dry nougat, sugar, glucose powder, and water in a saucepan.
Cook over medium-high heat until a dark caramel forms.
Dip the choux quickly into the caramel, coating the tops evenly.
Place the dipped choux on a wire rack and allow them to cool and dry completely before us.