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Heat the milk, salt, sugar and butter. Remove from the heat and add the flour, beating it well until it leaves the sides of the pan, then add the eggs a little at a time. Make choux buns 6 cm in diameter using a n°12 piping bag, then place a craquelin disc on top and bake at 180°.
Mix the spices and sugar with the egg yolks, bring the cream to boiling point and pour it over the egg yolks and sugar, pour into a saucepan and cook at 85°C. Add the gelatine and set aside in the refrigerator.
Heat together the clementines, lemon juice, sugar and glucose. Add the pectin at 40°C and bring to the boil, then set aside in a cool place.
Mix evenly and spread thinly onto two baking sheets. Set aside in the refrigerator. Cut out discs 5 cm in diameter.
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