Choux
In a saucepan, bring water, salt, sugar and Be Better vegan butter to a boil. Sift the flour. Add the flour to the liquid and dry over high heat. Off the heat, stir in the Yumgo eggs little by little. Pipe the choux pastry on a silicon mat. Top with a disc of crispy bake in a ventilated oven, and bake the choux at 160°C, for 30-35 minutes. Finish drying out the choux pastry slowly.

Crispy Topping
Mix Be Better vegan butter with brown sugar and flour. Spread between 2 plastic sheets 2.5mm thick. Cut discs and place them on top of the choux pastry. Reserve in the freezer.

Soft Caramel
Heat the cream with the vanilla bean. Leave to infuse for 10 minutes covered. At the same time, dry caramelize the sugar and glucose. Add the infused cream. Cook at 104°C. When the caramel cream cools down to 45°C, mix with butter and salt. Reserve in the refrigerator. Pipe once cooled.

Vegan Chocolate Cream
Bring the cream with the glucose and vanilla to a boil. At the same time, dry caramelize the sugar, then cook with the hot infused cream. Let the temperature of this mixture fall to around 60°C and pour a small part on the chocolate. Mix in the centre to create and make an emulsion. Continue adding the rest of the liquid little by little. Mix to perfect the emulsion and add the second part of the cold cream. Reserve in the refrigerator.

Finishing
Cut the top of the choux, using a star nozzle. Pipe the chocolate cream, then the soft caramel. Place the top of the choux and sprinkle with icing sugar.