In a pan bring to boil water, milk ,butter salt and sugar. Add the sieved flour and cook on the stove until thick. Transfer in a planetary mixer equipped with paddle and cool down the dough. Add slowly the eggs until full emulsified and until a soft smooth doug is obtained. Pipe over the baking tray covered with micro forated silicone mats.
Combine all ingredients in planetary mixer with paddle until a sof omogeneus mixture is obtained. Spread thinly between two sheets of baking paper and blast freeze. Cut into disks of the same size of the choux and place over the coux. Bake the choux at 190C for 15-20 minutes. let cool at room temperature.
Bring to boil milk and joypaste. Pour the boiling liquid over chocolate and gelatine mass and emulsify with a stick blender. Add the cold cream and blend again. Set in the fridge overnight. Whip in planetary mixer with whisk until fluffy.
Cut the top of the choux, pipe some namelaka in the middle of the choux. Pipe a generous dollop of tofee dor in the choux and pipe a nice tuft of namelaka . Close the choux with his lid and decorate with Heart layered white red.