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Mix all ingredients together and spread a thin layer between two sheets of baking paper then freeze.
Cut away 24 circles, 3cm in diameter, with a cookie-cutter and lay them on the choux before baking.
Bring the milk, the water, the sugar, the salt and the butter to a boil in a saucepan.
Add the mix of sieved flour and cocoa powder in one go.
Mix and dry out the dough over the heat.
In the bowl of a mixer equipped with a blade, progressively add the eggs.
Poach 24 small choux, 3.5cm in diameter and lay a disk of crusty pastry on each.
Bake in the oven at 170°C without ventilation during 25 minutes.
Mix the butter, the salt, the sugar and the almond powder into a pomade and add the eggs and then the flour.
Put away in the refrigerator for 2 hours and spread the dough to a thickness of 3mm.
Cut away 8cm disks before baking in the oven at 180°C for 7 to 8 minutes.
Warm up the 130g of cream at middle heat and brew the ground cocoa for 10 minutes before passing through a chinois.
Bring the brewed cream to a boil and add the mix of water and melted gelatine before slowly pouring the mix over the previously melted and mixed chocolates. Put away in the refrigerator for 4 hours.
Raise the cold mix with the 180g of liquid cream.
Garnish the choux with the cream and poach the Saint-Honoré.
For each cake, poach a rosette of ganache at the centre of a sweet dough disk.
Lay three choux around the rosette and raise a nice tip of ganache at the centre before placing a choux on top.
To be tasted cold.
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