Ghana

Bring all ingredients on atelier temperature ( 18-22°C). Mix them all, except the eggs, into a dry powdery mass.

Finish the dough with the eggs.

Wrap in plastic foil and store for one night in the refrigerator.

Roll out to 2.5 mm thick and line 8 cm tartlet molds.

Bring the water, sugar, salt, dark chocolate and butter slowly to a boil.

Add the sifted flour and cacao powder and dry the mass over a hot fire.

Bring over in a stirring mixer and let the choux mass turn for 2 minutes to let escape the most heat.

Add the eggs systematically until the mass is smooth.

Spread between 2 plastic sheets ( +/- 1cm) and freeze.

Cut out circles of 6 cm diameter and set apart.

Mix all ingredients and let crystalize in the refrigerator.

Roll out on 2,5 mm and cut out circles of 7 cm diameter.

Place on the choux paste before baking.

Bring the milk with half the sugar to a boil. Mix the rest of the sugar with the starch and the egg yolks.

Combine and cook for 1 full minute. Pour over the milk chocolate and mix well.

Cover with plastic film and store in the refrigerator.

Turn the mass into a smooth texture and finish with the softened butter.

Pipe in the baked tartelette-choux.