Choux Pastry

  • 250g water
  • 250g milk
  • 180g butter diced
  • 10g sea salt
  • 25g inverted sugar
  • 75g cocoa powder
  • 280g plain flour
  • 10 whole eggs (Room Temperature)


Bring water, milk, salt, sugar & butter to a boil

Sift plain flour and cocoa powder into the kitchen aid bowl

Pour the boiling mixture to the kitchen aid bowl with the paddle attachment

Once mixed, allow to rest and mix to cool down

Start adding eggs little by little

Transfer choux to piping bag with a round nozzle

Pipe on to Baking trays lined with silpat matts


  • 85gr unsalted butter
  • 100gr brown sugar
  • 100gr plain flour
  • Pinch of espelette pepper
  • Red coloring

Chocolate Mousse

  • 2.4g Gelatin
  • 90g Chocolate 70%
  • 75g Sugar
  • 30g egg yolks
  • 1 Egg
  • 25g Water
  • 150g Semi whipped cream
  • Whip yolks & eggs

Bring sugar & water to 120C

Melt chocolate in bain-marie

Soak gelatin

Fold cream, chocolate,egg mixture

Pipe Into moulds and freeze

Raspberry Jam

  • Raspberry 500g
  • Agar 2g
  • Pinch of espelette pepper
  • Sugar 80g

Bring to boil, set in take away container
Blitz until smooth