Mix All ingedients together for 10min speed 1 & 5min speed 2 ( except the Butter Puff Pastry for Tourage * )

The dough should be at 24C at the end of the mix.

Set aside 100gr of dough and mix with 10ge of cocoa powder on low speed for 5 min. Rest for 30min

Scale 1 Paton at 1kg , shape round and let it rest for 30min

Flat both doughs into a square shape and cool down for few hours in the fridge ( or 30min in a freezer to fasten the process )

Laminate the dough folowing 1 single fold & 1 double fold ( give a 30min rest in betwen each folds )

Once the dought is laminated, spray some water on top and add the chocolate dough to cover the entire surface.

Rest for an other 15 min in the fridge

Laminate the dough to 3mm thickness showing the chocolate part on top and cut rectangles ( 1inch wide X 7inch Long ) This should give you 70gr dough per pieces and you need 15 pcs total

Using stainless steel cup mold ( 3inch diameter X 2.5inch tall ), cover the side and bottom of the mold by rotating the dought around. Make sure the chocolate dough is facing up

Proof for 2.5 to 3 hours at 24C / 70% Humidity

Bake at 155C in a convection oven for 18min wihtout eggwash. Please make sure you follow the assembly process before baking

Mix eggs, egg yolk, cornstarch and sugar together until smooth and set aside

Mix together milk, heavy cream, vanilla in a pot. Bring to boil.

Once boilling, add the first mix, reduce the heat and cook for 5min

Using 3inch diameter flexipan mold, poor 50gr of the pastry cream in each cavity ( you need 15 pcs . And set in the freezer for assembly

Heat the millk and honey in a small pot. Do not boil

Add the sheet of gelatine ( soften in cold warm prior )

Poor the hot milk on the dark chocolate slowly while mixing

Once the chocolate has melted, whisk rapidly to incorporate air and enhance the texture

Add the cold heavy cream and mix with a hand blender

Poor in a small financier flexipan ( half sphere ) 20gr of the Namelaka in 15 cavity and set in the freezer for assembly. Keep the rest in a piping bag for final assembly

Bake the croissant dough with the tray on top for 8 min

Remove the tray and the cup from the swirl and place one palet of pastry cream inside each dough

Return in the oven for an other 10 to 12 min

Once baked and cool down, add Namelaka cream to cover the top and smooth with a spatula

Take half sphere of the Namelaka cream and place it right in the center of the nest

Sprinkle cocoa grue on top for decoration