Melt-in-the-Middle Chouchous

Mix the creamed butter with all the other ingredients until a homogeneous ball forms. Spread the dough out between two sheets of plastic wrap or baking paper.Gently remove the sheet from the top and cut it into 45mm and 20mm discs. Store in the freezer.

Bring the milk, water, butter, sugar and salt to a boil. Off the heat, add the flour. Place back on the heat and use a spatula to help evaporate any liquid off the dough.Put the dough in a food processor to finish drying out and leave to cool.Beat the eggs one by one and gradually incorporate into the dough.Using a piping bag with a 13mm nozzle, pipe 8 choux buns (approx. 45mm in diameter) onto a baking sheet lined with greaseproof paper. On another tray, pipe out 8 choux buns (20mm in diameter). Place a disc of frozen crispy sponge on each choux bun.Bake each tray separately in a fan-assisted oven at 180°C for approx. 15-20 minutes.

Heat 100g of cream with the honey and vanilla seeds.Pour a third of this hot mixture into the melted IVOIRE 35% chocolate, stirring vigorously with a spatula.Continue gradually adding in the remaining hot whipping cream. Mix using a hand blender to form a perfect emulsion.Add 250g of cold cream and mix with a hand blender again.Seal the surface with plastic wrap and store in the refrigerator.Leave to set for at least 3 hours.