Ocoa Paris-Brest

1. Bring the milk, water, butter, sugar and salt to a boil
2. Add the flour and cocoa powder
3. Cook the mixture over medium heat to dry it.
4. Transfer the cooked flour mixture to a stand mixer fitted with the paddle attachment.
5. Add the eggs slowly while mixing on medium speed.
6. Pipe and bake at 420°F for 8min
7. Then reduce the temperature to 340°F and bake for an additional 40min

1. Mix all the dry ingredients together
2. Add the butter and paddle until the dough becomes uniform
3. Roll the dough to 1.5 mm between two sheets of acetate and chill
4. Cut to size and place on top of each piped pate a choux

1. Cook the milk, sugar, and egg yolks in a mixer bowl set over a water bath until the mixture reaches 82°C
2. Whip to ribbon stage. Feel the side of the bowl - the pâte à bombe should now be around room temperature.
3. Whip the butter separately and set aside
4. Prepare an Italian meringue using the water, a second quantity of sugar, and the egg whites.
5. Whisk the butter into the pâte à bombe
6. Fold in the meringue.

1. Prepare a pastry cream using the milk, sugar, yolks, pastry cream powder, and butter.
2. Off heat, whisk the Ocoa™ pistols into the hot pastry cream.

Fold the buttercream into pastry cream

Boil the cream, glucose and cocoa  powder
Pour over Ocoa and handblend