recipe for passion fruit cream puffs with chocolate shell

Bring the water, milk, salt, butter and sugar to a boil. Remove
from the heat, add the flour all at once and mix until the
mixture is smooth. Return to the heat and cook until the dough
pulls away from the sides of the pan. Transfer to the bowl of
a stand mixer and let cool slightly, then gradually incorporate
the eggs until the mixture is smooth and glossy. Pipe onto a
silicone mat to form 3 cm diameter discs. Apply the craquelin,
then bake at 156°C until fully risen and evenly browned.

Melt the milk chocolate with the cocoa butter, then add the
almond paste and emulsify until the mixture is smooth and
uniform. Let it cool slightly, then incorporate the Cointreau®
while emulsifying to achieve a glossy, stable texture. The
mixture must be pre-crystallized.

Mix the dextrose and corn cream into the peach pulp, then
blend until the mixture is smooth and uniform.

Bring the purée to a boil. Meanwhile, mix the egg yolks, sugar,
and rice starch, then stir into the hot purée. Return to the heat
and cook until thickened, stirring constantly. Remove from the
heat, blend if necessary to achieve a smooth texture, then cool
quickly and store covered with plastic wrap.

Combine the blood orange juice with the sugar and Cointreau®, then heat to about 80°C. Add the gelling agent and blend until fully dissolved. Let stand to allow any air bubbles to rise to the surface. Drip the mixture into a bath of cold oil to form small spheres.
Remove the caviar and rinse gently under cold water, then store in the refrigerator.

Pour the Cointreau® chocolate emulsion into the mold, then place the choux pastry inside and press down until the mold is completely
filled, creating a thin chocolate shell.
Once set, fill the choux pastry with passion fruit pastry cream, then top with peach jelly.
Next, add the Cointreau® caviar.
Finish with an intertwined chocolate decoration resembling a basket.