42g Butter
45g Flour
10g Cocoa powder
50g Sugar

Combine all ingredients until a homogeneous dough is formed. Roll out the dough between two parchment paper to a thickness of 2 mm and place in the freezer for 2h. Remove the craquelin from the freezer and cut out circles with a cutter. Place each craquelin circle on top of the choux pastry before baking

250g Water
5g Salt
5g Sugar
100g Butter
225g Egg
150g Flour

Combine butter, salt, sugar and water. Heat butter and sugar in a pan and bring to a boil. Take off the heat, add flour all at once and beat with a wooden spoon until the dough comes off from the sides of the pan. Leave to cool for 5 mins, then beat in the eggs one by one until you have a stiff, glossy mixture. Pipe blobs of the mixture onto a baking tray. Bake at 220°C for 18-20 mins until well risen and golden brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.

50g Baileys
50g Cream 35%
160g Isabella 37% Milk Chocolate Couverture
100g Butter

Combine cream and Baileys and bring to a boil. Make ganache with chocolate and softened butter. Stabilise in the fridge overnight and pipe on top of the choux.

100ml Baileys Irish Cream
80ml Heavy cream
150g Mayana 72% Dark Chocolate Couverture

Combine cream and Baileys together in a medium saucepan and gently heat until nearly at boiling point. Remove from heat and stir in the chocolate. Emulsify and stabilise for 10 minutes. Pipe inside the choux pastries.

150g Icing sugar
150g Almond meal
55g Egg Whites 1
150g Sugar
37g Water
1g Cream of Tartar
55g Egg Whites 2

Using food processor grind and mix almond meal and icing sugar together, then sift. Egg whites 1 add green food colour. Start beating egg whites 2 on a medium speed in a stand mixer. In a pan, mix sugar and water. Boil until it reaches 118°C. Slowly pour in a steady stream down the side of the mixing bowl while still wisking egg whites. Whisk together for 5 minutes. Fold the almond meal mixture. Pipe onto baking paper or silicon mat and bake for 19 minutes at 135°C.

38g Cream 35%
10g Trimoline
175g Ivana 30%
White Chocolate
50g Pistachio paste
20g Butter

Put cream and trimoline in a pan and bring to a boil. Make ganache with white chocolate. Cool the mixture to 48°C and add pistachio paste and softened butter. Emulsify with stick blender. Pipe into the
macaron shells