To make the gelatine mass
Sprinkle the gelatine over the cold water and mix well.
Once hydrated, gently warm, melt and pour into a container and chill in the fridge.
Once chilled, cut and weigh as required.

To make the rough puff pastry (for the base of the cake)
Dice the cold butter and add to water.
Add remaining ingredients and mix until a dough forms. Do not overmix or knead. Refrigerate.
Remove the dough and start rolling out. Give a single and double turn. Rest in the fridge, before giving it another single and double turn. Let rest in fridge again.
Roll out to 3mm, dock and bake at 170°C until crisp and golden brown.

To make the choux pastry
In a saucepan, add water, milk, sugar and salt.
Dice the butter and add to mixture, then bring to boil.
Add the flour in one go and stir quickly until the mixture becomes one uniform mass and leaves the side and bottom of the saucepan. This is called the ‘panade’.
Blend the eggs well.
Move mixture to a bowl or machine bowl and cool the mix to 50°C.
Start adding the eggs gradually, while mixing to form a smooth paste.
Pipe choux uniformly on greased and floured tray. Alternatively, choux can be popped into silicone demisphere moulds, frozen and placed on the tray.
Set the oven to 200°C and once the choux is loaded in the oven, bring temperature down to 170°
Cook until golden brown.

To make the craquelin (for the choux puffs)
Mix all ingredients to form a paste.
Roll between two silicone sheets to 1.5-2mm thickness.
Cut circles and place on choux before baking.

For the Caramel Creme Patisserie (for filling choux)
Dry caramelise 30g portion of sugar.
Deglaze with the milk and vanilla bean.
Make a slurry with some of the cold milk, remaining 70g sugar, corn starch and egg yolks.
Once milk has reached boiling point, add the slurry and mix well and continue to boil.
Remove from stove, add butter and mix well.
Place on a tray and using cling film, with contact to the surface, wrap and place in the fridge to chill.
Before using, mix well until smooth and fill into the choux.

For the caramel (for topping filled choux puffs)
Boil all ingredients until a smooth caramel forms. Stop cooking once the desired caramel is reached.

For the soft caramel (for topping the Gateau St-Honore)
Dry caramelise the glucose and sugar.
Add the cream and stir until the caramel reaches boiling point.
Mix well and add the butter.
Emulsify and cool in the fridge.

For the whipped vanilla white chocolate ganache (for piped topping)
Boil 240g of the cream and vanilla bean.
Add the gelatine mass, mix and add chocolate.
Emulsify with a stick blender.
Add remaining 460g cream, stick blend and refrigerate overnight.
Whip, but take care not to over-whip as the cream can split.

To assemble the gateaux

Using a 180mm diameter ring, cut out puff pastry and bake between two trays.
Fill choux with caramel pastry cream and dip in caramel.
Dip the choux base with caramel and stick around the puff pastry base.
Using a piping bag, pipe a spiral of caramel pastry cream in the centre of the puff pastry base.
Pipe a spiral of caramel on top of the caramel pastry cream.
Whip the vanilla white chocolate ganache carefully until stiff.
Pipe the whipped ganache with a St. Honoré tube neatly.
Caramel can be used as a garnish per the classic presentation.