Coeur de Méditérranée

Boil milk, salt, sugar, and butter in a pan. Sieve the flour and the cacao powder.
After the liquid has come to a boil add the flour and cacao powder and mix it. Dry the choux paste.
Transfer the choux paste in a mixing bowl and add the beaten little at a time.
Pipe 30 gr choux paste in an appropriate mould (like Pavoni ring tart ref XF7020).
Bake 30 min at 180°C.

Melt the dark chocolate in microwave until it reaches 40°C.
In a pan, warm the hazelnut milk and the cream.
In a plastic bowl mix sugar and egg yolk.
Pour half of the warm milk in the egg and sugar mix and transfer back in the same pan.
Cook at 83°C. Sieve and transfer on the melted chocolate.
Add the pure hazelnut paste and blend it.

Blanch 3 times the mandarin fresh fruit.
Cut the fruit in small cubes.

Combine the mandarin cubes in a pan with sugar, glucose syrup, invert sugar and lemon juice.
Cook at 104 °C
Remove, strain it, cool down, and use directly.

Dice the butter. Sift the dry ingredients together.
Add the butter, and mix using a paddle.
Keep mixing until it becomes homogeneous and smooth.
Put the dough in the freezer.
Once it is hard, use a stainless-steel grater to get the crumble.
Bake 15 min at 150°C

Spread the tempered chocolate between two guitar sheets, and leave to pre-crystalize. 
Through the top guitar sheet, cut circles with a pastry cutter (3 and 6cm). Let crystalize.

Open a whole in the bottom of the Pate a Choux, and pipe the chocolate hazelnut cremeux inside the choux.
Then pipe in a layer of pure hazelnut paste (3 gr/pieces).
Insert the hazelnut pieces, roasted and chopped.
Add the chocolate crumble.
Add the mandarin confit then decorate with the chocolate circles and hazelnut pieces.