Soak the pastry with water, flour, salt and Espelette pepper without doing too much work so that the pastry does not shrink when cooked.
Let it rest 20 min in the fridge.
Spread the dough on the floured worktop to form a rectangle.
Fold it in 3, it’s the first round!
Let it rest for 20 min.
Then turn the dough by 90°, spread it out in a rectangle and fold it back in 3 for a second round!

Crush the caramel pieces, not too finely.
Blend the ingredients with the mixer (the butter must be cold) and spread the mixture finely (2 mm).
Let it rest in the freezer.
Using a 2 cm diameter cookie cutter, cut small circles at the size of the choux and let them rest in the freezer.

Roll out a rectangle of puff pastry, of 30 cm x 12 cm. For this, make a regular movement back and forth, with a rolling pin.
Make quick strokes and lift the rolling pin after each movement. Prick the puff pastry and let it rest 20 min in fridge.
Let the pastry bake between two plates and baking paper at 200°C (th. 7) for 20 min.

With a pastry bag, lay 6 choux of 2 cm Ø separately and place on top a cracker disk.
Let it rest 10 min in the freezer.
Cook in a hot oven at 180°C (th.6) for 15 min.

Prepare the roux (butter and flour) without colouring. Cool and add the boiling milk and cook for 3 min.
Cool the mixture quickly and season.
Let it rest in fridge.

Let sweat garlic finely chopped with olive oil (without colouring).
Add the candied tomatoes and cook for 5 min over low heat. Mix everything very finely.
Add the Espelette pepper at the end of the cooking without salt.

Melt the caramel pieces over low heat and add lemon thyme.
Pour through conical strainer.

Garnish the choux with the Mornay sauce using a pastry bag and glaze them with salted butter caramel and lemon thyme. Pouring the mixture into a half-sphere.
Then put the choux upside down in the half-spheres and let them cool.

Mix the mascarpone, goat cheese spread and thick cream.
Whisk it to obtain a firm mixture.
Add the Espelette pepper without seasoning.