Mix the butter with the salt, icing sugar, almond powder, eggs and first flour sifted with cocoa powder. As soon as the mixture mixes, briefly add the remaining flour. Spread between two sheets 3 mm thick. Reserve in the fridge. Line the dough only into the edges of the tart ring. Reserve in the fridge to rest.
In the bowl of the mixer with the paddle attachment, soften the butter, then add the sugar, and finish with the sifted flour. Spread immediately between two cooking sheets at 2 mm. Place in the refrigerator or freezer. Cut into rounds that will be same diameter as the piped choux base.
In a saucepan, bring the water, milk, salt, sugar, and butter to a boil. Add the sifted flour to the liquid and dry out over high heat. Out of the heat, stir in the eggs little by little until forming the right consistency. Pipe the dough (socket size 8) in the center of the lined tart ring keeping half centimeter off the edges. Place the frozen crunch on top of the choux pressing gently. Bake at 175ºC around 15min vent close and finish the cooking at 155ºC another 10 minutes, vent open.
Mix sugar and pectin. Heat up the fruit purees at 50ºC with the glucose. add the mixture pectin/sugar into the warm purees stirring well and bring to a boil. Add the melted gelatin mass, mix well and fill the half sphere silicon mold. Freezer.
Melt the chocolate down to 45/50°C and weigh glucose out on top. Bring the milk to the boil, stir the softened and drained gelatin in and strain through. Pour the hot liquid gradually in, stirring at the center to obtain a smooth, shiny, and elastic texture. Pour the liquid cold cream in and process with hand blender for few seconds. Leave to crystallize in the refrigerator overnight. Pipe from the bottom of the choux a small amount of cream into the choux and place in the middle the frozen yuzu gel insert.
Make a crème anglaise with milk, cream, egg yolks and sugar. Pour gradually into the melted chocolate until starting the emulsion mixing well and finally add the tempered puree. Let crystallize and fill completely the remaining free part of the choux.
Proceed like a classic ganache: bring ¾ of the cream with the invert sugar to a boil and pour it little by little over the melted chocolate while smoothing to obtain an emulsion. Stir in the rest of the cream and mix to perfect this emulsion. Fill half of the small half sphere silicon molds and freeze. Place on top of the choux and decorate with the DOBLA cocoa pod and Spiral dark.
Place on top of the choux and decorate with the Dobla cocoa pod and Twist red.