Pâte choux

Boil the water, powdered milk, salt sugar and vanilla together. Scald the whole mixture for 1 minute, to obtain a hard texture. Leave to cool. Add the eggs at intervals and mix until it has cooled down. Measure out 30 g portions. Once the craqueline is made, cook at 230ºC for 2 minutes. Then lower the oven temperature to 180ºC for a further 18 minutes. Cream the butter and 

Cream the butter and mix with the other ingredients. Make 4 millimetre slices and freeze. Cut with a cutter and place on top of the choux pastry. Cook at 230ºC for 2 minutes. Then lower the oven temperature to 180ºC and cook for a further 18 minutes.

Boil the cream, add the diced gianduja and the passion fruit purée and emulsify. Store in the refrigerator for 24 hours. After 24 hours, whip like cream and fill the choux pastry

Boil the milk together with the cream and vanilla and infuse for 2 hours. Heat the infusion and add the pasteurized egg yolks. Cook the mixture at 85ºC to pasteurise it. Add the couverture and emulsify the whole. Store at 4ºC. Arrange on a disc of chocolate using a plain nozzle piping bag.

Mix the eggs, egg yolks, sugar, salt and flour in the Thermomix. Strain and fill the syphon with 2 canisters of nitrogen dioxide. Take a plastic cup and make three cuts with scissors. Place the sponge cake in the cup. Measure out 30 g and cook individually in the microwave at full power (900 W) for 40/50 seconds.