Turn on the oven at 190 C hot air. Melt the butter and set it aside. Beat eggs, sugar and brown sugar light and airy. Melt the chocolate in a bowl over a water bath or at low heat in the microwave and then let it cool slightly. Pour the chocolate into the egg mass and whip well. Mix flour and baking soda in a bowl and aim it in the dough and turn it around. Finally whip the melted butter in the dough and whisk to a smooth dough. Pour the dough into a mold (25 × 35 cm) covered with baking paper. Bake the cake for approx. 30 minutes. Let it cool down completely. This bottom can advantageously be baked one day in advance. Stick the cake out to round bottoms with a round sticker.

Boil sugar (200 g), glucose syrup, water, vanilla and coffee in a thick-bound pan until it reaches 117 ° C. Whisk egg whites white and airy and add sugar (50 g) and whisk to a meringue. When the sugar syrup is ready, it is poured into the egg whites in a little at a time while whipping at high speed. Now whip it all together for approx. 20 minutes. Pick up the cream foam in a piping bag and make the pattern you want on the small brownie bottoms.

Stir the caramel together with salt and place it in a piping bag with a pointed fill tulle. Fill in the caramel into the center of the cream puff foam. Cool the cream puffs while you temperate the chocolate.

Chop the chocolate and pick it up in a bowl with cocoa butter. Give the chocolate 30 sec. in a microwave. Do this a few times until the chocolate begins to melt. Now give the chocolate 10 sec. of two turns or until the chocolate is 33 C. Pour the melted chocolate into a wide glass or in a deep bowl and gently dip the cold cream puffs into the chocolate. Let them stand cool until the chocolate is solidified.