1. Boil milk, water, butter, sugar, salt together.

2. Add in the flour and cook until the base forms some brown dough.

3. Transfer into mixer and mix until below 40’C then slowly add in the room temperature eggs.

4. Check the texture, if its too dry then add in the last part of warm water.

5. Pipe to desire size and bake with 200’C for 5 min then 180’C for 30 min.

1. Whip butter and brown sugar till light, then add in the flour and mix well.

2. Roll to 2 mm thickness and cut with round cutter and place on top of of choux.

1. Infuse Milk with Pandan Leaves then blend with juicer.

2. Cook gula melaka with infuse milk until melted and brings to boil.

3. Pour over the yolk, corn starch, sugar and salt mixture then recook to boil.

4. Cool down to 40’C and blend in the butter.

Whipped up butter

roll to 3 mm

Toast the desiccated coconut with 180’C for about 15 min till golden brown.

Infuse desiccated coconut with coconut milk and coconut cream for 5 hours

Sieve it and scale to coconut mix

Warm the infused coconut mix add in sugar and gelatine mass

Cold down and blend with cold cream

Keep in chiller overnight then whipped up to use.

Cook sugar, water & glucose to 180’C

Deglaze with butter then follow by warm purée, salt and cream then cook to 103’C.

Cool down to 40’C then blend.