Combine the dry ingredients in the bowl of your mixer.

Add the butter and mix until the mixture looks sandy and the butter is broken into very small pieces.

Add the egg and vanilla, all at once and mix just until the dough comes together.

Wrap in plastic wrap and refrigerate for at least 6 hours.

Once chilled, transfer on a floured working surface and roll it into a 2mm thick sheet. Place the dough in your tart ring and press it lightly to line the ring well.

Puncture the bottom of the tart with a fork to allow steams to escape then freeze for at least 10 minutes.

Bake in the preheated oven at 170C for 15-20 minutes or until slightly golden brown. Allow to cool down.

Heat the cream and glucose.

Caramelize the sugar until dark golden brown. Remove from heat.

Deglaze with the hot cream and stir until smooth.

Pour over the chocolate and emulsify it with a hand blender.

Pour into the baked tart shells, filling them to the top.

Refrigerate for 6 hours to allow to crystallize and set.

Heat up the cream with vanilla and let it infuse for 10 minute.

Bloom the gelatin in water.

Melt the chocolate then combine it with the rest of the ingredients.

Remove the vanilla bean and emulsify with a hand blender.

Cover with plastic wrap and refrigerate at least 6 hours before using.

Mix the sugar and butter for 2 minutes.

Add the flour and mix.

Spread the dough between two sheets of baking paper until it is very thin, around 1-2mm.

Freeze it until needed.

Combine the milk, water, salt and sugar, as well as butter in a saucepan.

Place on heat and bring to a boil.

Remove from heat and add the flour, all at once.

Mix well with a spatula then place back on heat and cook for 2 more minutes on medium heat.

Transfer to the bowl of your mixer. Turn the mixer on low heat until the dough starts to cool down.

Add the eggs, bit by bit, mixing well.

The dough is ready when it pours off a spatula, but still looks stiff. It also looks shiny and smooth.

Pipe small choux using a plain nozzle. The size depends on the size of your tartelettes. Usually between 2 and 4cm diameter.

Take the craquelin out of the freezer and cut small discs slightly bigger then the choux. Place on top of each choux.

Bake at 160C for 35-40 minutes.

Allow to cool down.

Heat the milk in a pot.

Bloom the gelatin in water.

Mix the yolks with sugar and salt. Add the cornstarch.

Pour in the hot milk, slowly, then place back on heat and cook until it thickens, plus one more minute to cook off the starch.

Remove from heat and add the gelatin and praline.

Cool down in the fridge for a few hours then mix to loosen up the cream.

Add the vanilla and whipped cream.

Use part of this cream to fill up the choux.

Spoon the rest of the cream in pastry bag fitted with a star pastry tube.

Whip up the chantilly until airy and stiff. Pipe a dollop of chantilly in the center of the caramel ganache.

Arrange around the chantilly 3 choux.

Pipe a border of praline diplomat between each choux.

Decorate as you wish.

Enjoy!