Process

Choux Paste Sponge

1. 1. Melt the butter and heat it up in a pan
   2. Add in the cake flour and bread flour into the melted butter to make a choux.
   3. Transfer the choux paste into the mixing bowl and let it cool.
   4. Add in the egg white into the egg yolk to emulsify.
   5. Add in warm milk and mix well.
   6. Whisk sugar and egg white into medium soft peak meringue.

Chantilly Cream

1. 1. Mix all the ingredients well and whip it until it reaches a medium peak.

Grapefruit Confit

1. 1. Mix all the ingredients well.