Chocolate choux dough


  1. In a saucepan, boil the milk, water, trimoline, salt, and butter.
  2. Add the flour mixture and cocoa powder by sieving together.
  3. Mix on the stove until dry.
  4. In a mixing bowl, gradually add the eggs.
  5. Using a no.18 tip (petits fours), pipe strips on a lined baking sheet (do not refine the piping otherwise they will collapse).
  6. Freeze and then cut into 12cm long éclairs with a large knife.


Chocolate crumble


  1. Mix all ingredients together in the on a baking tray, but do not over-mix.
  2. Separate the dough into 230g portions then roll out over two baking sheets (1.3/ 4) using a rolling pin.
  3. Freeze, then cut strips (3 cm x 12.5 cm) to make the éclairs (chocolate choux pastry).
  4. Cook the éclairs with the crumble at 180°C in the oven for 20 minutes, then dry them out by using the convection oven setting at 170°C for 8 minutes.


Creamy Peruvian caramel


  1. Caramelise the glucose and sugar at 190°C/375°F.
  2. Deglaze the pan with the cream, milk (no.1) and glucose, which have been boiled in advance.
  3. Cook to 105°C/220°F then cool to 70°C/160°F.
  4. Add the Peruvian cocoa powder, butter and salt, then add the remaining milk (no.2).
  5. Blend and strain.


Chantilly cocoa nibs from Peru


  1. Heat the cream with the sugar and Peruvian cocoa nibs to 60°C/140°F.
  2. Mix with a hand mixer and let it infuse for 3 hours.
  3. Strain.
  4. Whisk and garnish with 20g per serving.


Black frosting


  1. Heat the milk, cream, glucose, and sugar together.
  2. Add the cornstarch mixture, cocoa, and sugar a little at a time.
  3. Boil for 2 minutes and then cool to 40°C/104°F.
  4. Add in the melted gelatine, mix and strain.


Chocolate gavottes


  1. In a saucepan, boil the water and butter, add the icing sugar mixture, cocoa powder, flour, cornstarch and egg whites.
  2. Pour 350g onto a 40 x 60cm pan and sprinkle with Peruvian cocoa nibs.
  3. Bake at 170°C / 340°F in a convection oven for 4 minutes then sprinkle with dried sea salt.
  4. Finish cooking (170°C / 340°F for 10 minutes) and break up the gavottes and return to the oven to fold over.