Vanilla Chantilly Cream Puffs

Heat the water, milk, süvy, salt, and butter (cut into pieces).
When the mixture comes to a boil and the butter has melted, remove from the heat and add the flour all at once. Mix immediately with a spatula, then cook over low heat for 2 minutes.
Pour into the mixer bowl fitted with the paddle attachment, and mix for 5 minutes to cool the choux pastry down.
Gradually add the eggs until you obtain a smooth and supple choux pastry.
Pipe 4-cm-diameter choux onto a greased nonstick baking sheet.
Place the craquelin on top and bake at 140°C with the oven door closed for 45 minutes and the fan set to 3/4.

Lightly mix the sobacha and suvy.
Mix all the ingredients with a mixer until a smooth batter forms. Roll out to a thickness of 2 mm. Cut out 5-cm-diameter discs and place them in the freezer.

Pre-mix Süvy and Chantifix in a bowl.
Pour the cold cream into the mixer and add the scraped vanilla beans.
Pour in the Süvy/Chantifix mixture from earlier while mixing gently with an immersion blender.
Whip the cream with the mixer using the whisk attachment. When it’s stiff, transfer it to a piping bag fitted with a PF16 tip. Store in the refrigerator.

Bring the milk to a boil and let the scraped vanilla bean steep for 30 minutes, covered.
Whisk the egg yolks, Süvy, and warm Crèmepat.
Pour the hot milk over the previous mixture and remove the vanilla bean.
Cook over low heat, stirring constantly, until it comes to a boil, then continue cooking for one minute.
Remove from heat, add the butter, and blend with an immersion blender.
Cover with plastic wrap, pressing it directly onto the surface, and cool immediately.
Let the cold cream come to room temperature before using.