1. Bring milk, water, sugar, salt & butter to boil.
2. Add the flour mixed with the cocoa powder (previously sifted).

3. When the mix is around 65-70°C, add the whole eggs one by one.
3. Add the warmed-up milk, little by little, until you obtain the desired texture.
4. With a plain nozzle of 10mm diameter, pipe the choux onto a silpain.
5. Bake in the oven at 175°C for 30 to 35 minutes.

1. Mix softened butter with brown sugar.
2. Add the flour mixed with the cocoa powder.
3. Spread the batter at 2 mm, and place it into the freezer until the dough is frozen.

4. Cut in a round shape using a round cutter and place it on top of the Pâte à Choux.

Mix all together.

1. Make a Custard sauce with milk, sugar and
egg yolk.

2. Pour over the milk chocolate, the cocoa butter
and mix well using an hand blender.

3. Let it cool down at 4°C.
4. Add the mascarpone and whip the cremeux.