Ovi rings

Bring the milk, butter and sugar to a boil. Add the flour and stir constantly over heat until the mixture pulls away from the sides of the pan. The ideal temperature for this step is around 80°C.

If working in a copper pan, transfer the mixture to a stainless steel pan afterward.

Gradually mix in the salt and eggs until you obtain a smooth, elastic and pipeable dough.

Use a 10 mm nozzle to pipe the mixture into rings (approx. 20 g each) onto a perforated silicone mat.

Bake at 190°C for about 20 minutes. Let cool completely.

Soak the gelatin powder in water. Whip together egg yolks, sugar, milk, cream, mascarpone and Ovomaltine powder. Gently fold in the soaked gelatin and briefly whip again. Use immediately for filling.

Carefully mix the Ovomaltine powder into the tempered couverture. Use immediately.

Spread thinly and let set. Break into irregular pieces and set aside for decoration.

Spread dark chocolate thinly between two sheets of plastic film. Cut out oval discs (7×4.5 cm) and chill until set.

Slice the cooled choux rings horizontally. Pipe a thin layer of Ovomaltine cream onto the bottom half. Place a chocolate disc on top. Pipe the remaining cream decoratively around the edges.

Dust half of the top ring with icing sugar and place on top. Decorate the pastry with pieces of Ovomaltine chocolate couverture.