Cocoa Choux

In a saucepan, put the water, butter, salt and cocoa powder. Once to a boil and add the flour and dry on the heat. Put the dough in a mixer and add the eggs one by one. Pochee the dough in about 5 cm in diameter with a plain tip.

Mix all the element in a bowl. Sheet as 1mn. Cut.

In a saucepan put the water, the passion fruit puree and the fresh passion fruit. Add the agar agar. And cook until boiling. Let cool to room temperature. Poured onto a plate. reserve in the fridge.

In a bowl, combine the flour, sugar, butter and fleur de sel. Add the egg yolks and spread out on a baking sheet. Bake at 180 ° for 10 minutes

With a mixer, whip the cream with the sugar. Mix 500 g of passion fruit puree with the cream. In a saucepan, heat the remaining 100 g of puree, and add the gelatin.

In a saucepan, bring the cream to boil. Pour the cream over the chocolate.

Pass the passion fruit in a blender with the sugar and thyme then the ginger. Pass through a stainless bowl, let reduce and add the cornstarch. Pour into the molds.

In a saucepan add all ingredients except the chocolate until it comes to a boil. Pour over the chocolate.