- 250 g pastry cream (for internal mortar)
- 275 ml cream (for the sauce)
- 100g Tunas tahini (for the sauce)
- 55g milk chocolate (for the sauce)
- 225 g dark chocolate (for the sauce)
- 125ml water
- 125ml milk
- 5 g salt
- 175 g flour
- 112 g butter
- 5 eggs
- 100g butter (for the sauce)
- 100g glucose (for the sauce)
- 100g sugar (for the sauce)



Put the water, milk, butter and salt in the oven. When it starts to simmer, add the flour and stir with a wooden spoon. Cook for 1 minute and leave to cool. Add the eggs and feed them together with a beater or spoon. As for the consistency of dark mayonnaise, squeeze the oil tray or silpata with a squeezing bag and bake at 190 degrees for 10-12 minutes.

Making The Sauce:
Bring to the boil on the hob, stirring all the ingredients except the chocolates. Add the chocolates. Allow to cool after mixing well.