Servings: 24

Chocolate Cremeux: subheading: Chocolate Cremeux:
80g thickened cream 80g thickened cream
80g milk 80g milk
2 egg yolks 2 egg yolks
140g 54.5% dark chocolate couverture chips 140g 54.5% dark chocolate couverture chips
15g caster sugar 15g caster sugar
 
Chocolate Sable: subheading: Chocolate Sable:
75g caster sugar 75g caster sugar
75g unsalted butter 75g unsalted butter
60g plain flour 60g plain flour
15g cocoa powder 15g cocoa powder
 
Choux Pastry: subheading: Choux Pastry:
240mL water 240mL water
115g unsalted butter 115g unsalted butter
1 tbsp caster sugar 1 tbsp caster sugar
1 tsp salt 1 tsp salt
125g plain flour 125g plain flour
4 eggs 4 eggs
 
Raspberry Compote: subheading: Raspberry Compote:
1 cup fresh raspberries 1 cup fresh raspberries
1/4 cup caster sugar ¼ cup caster sugar
juice 1/2 lime juice ½ lime
 
Raspberry Marshmallow Fluff: subheading: Raspberry Marshmallow Fluff:
100g caster sugar 100g caster sugar
40g glucose syrup 40g glucose syrup
30g raspberry puree 30g raspberry puree
50g egg white 50g egg white
freeze dried raspberry powder, to garnish freeze dried raspberry powder, to garnish

Preheat oven to 190°C fan-forced.
For the Chocolate Crèmeux, heat cream and milk in a saucepan over medium heat until simmering point. Remove from the heat.
Meanwhile, melt the dark chocolate in a bain-marie or microwave. Set aside.
Place egg yolks and sugar into a separate bowl and whisk together until slightly pale.
Once the cream mixture has reached simmering point, whisk into the egg yolk mixture. Return mixture to a saucepan and stir continuously over low heat until mixture thickens and reaches 83°C.
Remove from the heat and pour over the melted chocolate. Stir until chocolate has melted and mixture is smooth and glossy. Pour through a sieve into a shallow tray. Cover the surface with plastic film and set aside in the fridge to chill.
For the Chocolate Sable, place ingredients into a food processor and pulse to a dough like consistency.
Bring together with hands, without kneading, to form a smooth ball. Dust a clean work surface with flour and roll dough to a thickness of 3mm using a floured rolling pin.
Use a 5/6 cm cookie cutter to cut out 24 circles. Place circles onto a lined tray and place in the freezer.
For the Choux Pastry, place water, butter, sugar and salt into a saucepan over medium heat.
Once the butter has completely melted and the mixture reaches boiling point, remove from the heat. Add the flour and beat to combine the mixture by hand for 1 minute.
Return saucepan to low heat. Continue to mix until the dough pulls away from the inside of the pan and a lace of the mixture starts to form on the base of the saucepan. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until steam dissipates, about 2 to 3 minutes.
Increase the speed to medium high and add the eggs, one at a time, beating well after each addition, until mixture is thick and glossy.
Transfer to a piping bag and pipe 24 rounds of ¾cm in diameter onto 2 lined baking trays. Place a round of frozen chocolate sable on top of each.
Bake for 20 to 25 minutes without opening the oven door. Reduce the oven to 140°C, open the door and poke each choux with a sharp knife or skewer and bake for further 10 to 15 minutes.
Turn off oven, prop the oven door open slightly and allow choux to cool slowly.
For the Raspberry Compote, place ingredients along with a splash of water into a saucepan and cook until the raspberries are mushy and mixture resembles jam, about 20 minutes. Remove from the heat and set aside to cool.
For the Raspberry Marshmallow Fluff, place 80g caster sugar, glucose syrup and raspberry puree in a saucepan. Heat to 118°C.
In the meantime, place egg whites and remaining 20g caster sugar into the bowl of a stand mixer and whisk to soft peaks.
Once the sugar mixture reaches 118°C, slowly pour this into egg whites whisking continuously until the mixture is glossy and forms stiff peaks. Transfer to a piping bag and set aside.
Once choux have completely cooled and crèmeux is set, create a small opening in base or side of each choux bun. Pipe chocolate crèmeux and raspberry compote into each. Pipe the raspberry marshmallow fluff on top and dust with freeze dried raspberry powder.