Lactée Superieur & Rakija Choux

1. Bring milk, water, sugar, salt & butter to boil.
2. Add the flour mixed with cocoa powder (previously sifted).
3. When the mix is around 65-70°C, add the whole eggs one by one.
4. Add warmed milk little by little until you obtain the desired texture.
5. With a plain nozzle of 10mm diameter, pipe the choux into a silpain.
6. 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 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.
 

1. Mix all together.

1. Make Custard sauce with milk, sugar and egg yolks.
2. Pour over the milk chocolate and cocoa butter and mix well using a hand blender.
3. Let it cool down at 4°C.
4. Add the mascarpone and whip the cremeux.