Choux pastry

Bring to the boil slowly. Remove the saucepan from the stove.

Add the strong flour - mix well. Return to the stove and continue mixing until the mix becomes smooth and does not stick to the sides of the pan.

Cool slightly. Place in a mixer. Add the eggs one at a time (the amount of eggs depends on the strength of the flour) until the mix drops away from a spoon on a count of 5.

Pipe straight away onto a buttered floured tray, slipmat or demarle flexipan mat. Cook at 215°C for 15 minutes until brown and set.

Boil together. 

Mix the remaining sugar and egg yolks together.

Stir in the flours. Stir in the milk. Thicken on the stove. Stirring all the time with a whisk to prevent lumps.

Stir in the chocolate and butter. Pour onto a tray, cover immediately with cling film to prevent skinning and condensation.

Place a plastic acetate sheet onto a board. Place a small amount of tempered chocolate on one end of the sheet. Lay another plastic sheet on top. Using a rolling pin smooth the chocolate between the two sheets. Cut rectangles for the moist chocolate sponge to stand on to serve. Plus leaving some thin chocolate as a sheet to break off abstract pieces for the top decoration of the cake. Allow to set for at least 2 hours before removing the top acetate sheet.