Boil the water with the milk, salt, sugar and butter.

Add the previously sifted flour with the cacao powder and starch. Scald the dough for a few minutes.

Place in the mixer and beat in the eggs at intervals when the dough is around 60°C.

Continue until the mixture is at the ribbon stage.

Pipe the dough.

Dust the dextrose on top of the choux. 

Bake in the oven at 180°C for 30 minutes.

Place the gelatine leaves in cold water.

Heat the milk, puree and sugar.

Temper into the yolks and cornstarch.

Put back on the heat and cook on medium while whisking.

Cook until the cream is silky and smooth. 

Pour over the chocolate, whisk until everything is combined.

Incorporate the gelatine and mix.

Let it cool at 25°C.

Whip the cream at medium peaks.

Incorporate the whipped cream to the pastry cream and mix until smooth.

Warm the 90 grams of cream and glucose and infuse the zest for 10 minutes.

Strain over the Ruby chocolate and mix.

Add the 240 grams of cream and vanilla bean.

Mix until combined.

Allow to set overnight before whipping.

Warm the purees at 40°C

Combine together the pectin and 14 grams of sugar.

Incorporate to the purees and mix.

Add the 140 grams of sugar, cook at 105°C.

Remove from heat, add citric acid.

Refrigerate

Remove from heat, add citric acid.

Melt the chocolate and mix with the praline.

Melt the butter and add to the previous mixture.

Place into a melanger. Refine for 1 hour approximately.

Pre-crystallize until 23° C.

Leave to cool down at 16° C overnight. 

Mix the tempered chocolate with the oil and feuilletine.

Dip the bottom of the choux on it.

Leave aside to let it crystallize.

Fill the choux with the diplomat cream and pistachio spread. 

Whip the whipped ganache until soft peaks form.

Pipe the cream on top of the choux.

Place de red fruits jelly on top of the whipped ganache.