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Preheat oven to 180°C.
Combine water & milk in a saucepan and add the cubed butter, salt and sugar. Bring to a slow boil. Add all the flour and stir until the mixture comes away from the edge of the pan. Continue stirring as this will dry out the pastry.
Remove from heat and put into a large bowl and allow to cool, moving it about in the bowl to let some of the steam out.
Once cool to the touch start adding the eggs one at a time. The pastry will go lumpy when you add the eggs but keep beating until the mix becomes smooth then add the next egg. Once all the eggs are incorporated and the mixture is smooth (not runny), put the dough into a piping bag fitted with a large nozzle.
Line a tray with baking paper that has been marked with an 8cm round. Bake for 20 minutes.
For the crème patissiere, whisk the egg yolks until pale yellow and thick. Then whisk in the sugar and cornflour. Split vanilla pod and scrape out the seeds using the back of a knife.
Put both the seeds and the pod into the milk. Bring the milk to a boil, and then switch off the heat. Slowly pour the milk into the egg mixture, stirring continuously off the heat. Return to the pan on medium heat, continuously whisking until the mixture thickens and then cook for another 2 minutes.
Remove from the heat. Put aside in a small bowl and cover with cling film to prevent a skin from forming on the surface and freeze for 30 minutes. Place the marshmallows on a baking tray, and use a blowtorch to toasts.
Place the butter in the bowl of a stand mixer and beat until pale and creamy. Add the crème patissiere and mix until smooth. Add the toasted, melted marshmallows and mix well. Spoon marshmallow filling into a piping bag fitted with a wide round nozzle and set aside.
For the ganache, place cream and chocolate in microwave, initially for 1 minute, stir and then 30 second intervals if needed until chocolate is melted. Whisk until well combined. Allow to cool and then refrigerate until thickened for about 10 minutes.
Place in stand mixer with whisk and mix until smooth and creamy.
For the glaze, in a medium bowl whisk together the icing sugar, vanilla extract and salt.
Add 1 tbsp of milk, and whisk to combine. If the glaze is too thick, add additional milk, 1/2 tsp at a time until the desired consistency is reached. Add food colouring.
Whip the cream in a stand mixer by adding the sugar and vanilla.
To assemble, once the chounuts are completely cool, pipe the filling in through 3 or 4 holes in the bottom.
Dip them into the glaze and then return to wire rack to set.
Once set pipe the ganache on top and then scatter with freeze dried blueberry pieces.
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