Recipe for Pralined Eggs and Chocolate, Vanilla, Raspberry Cream Puffs

CHOUX PASTRY: Heat the water with the butter and unsweetened cocoa. As soon as it starts to boil, remove from heat and add the flour, then mix. Return to heat and stir until the dough pulls away from the sides. Let it cool for 5 minutes in another container.

Incorporate the eggs one by one while vigorously whisking the batter. Fill a piping bag fitted with a smooth nozzle with the mixture. Pipe the dough onto a sheet of parchment paper and sprinkle with sugar granules.

Bake at 180°C for 25 minutes (do not open the oven door during cooking). Once cooking is completed, let the pastry cool in the oven with the door slightly open.

THE GANACHE: Cut the chocolate into pieces. Open the vanilla pod and extract the seeds. Add the seeds to the cream and then heat over low heat. Pour the hot cream over the white chocolate in two stages. Mix well. Let cool, then cover with plastic wrap touching the surface. Store the cream in the refrigerator for at least 2 hours.

THE ASSEMBLY: Cut the tops of the cabbages horizontally. Create a hole in the center and place a raspberry inside. Whip the white chocolate/vanilla cream into a ganache. Fill a piping bag fitted with a fluted nozzle and pipe the ganache on top of the cabbage, forming a circle.

To finish, put a little powdered food coloring in a small amount of water. Using a brush, decorate the praline eggs. Finally, place them on the ganache.