Put the milk, the salt, the sugar and the butter to the heat in a saucepan.

Once boiling, add the flour and mix thoroughly.

Dry out the mix by putting it back on the heat for a moment, mixing it thoroughly.

Add the eggs gradually to obtain the texture of a “ribbon”

On a sheet of baking paper, draw a 16mm diameter circle with a pencil.

With the pouch of a 1.5cm star tipped pastry bag (PF20), raise a ring of pâte à choux over the circle.

Create a second ring inside the first and against it and lay a third ring on top of the others.

Also raise an individual choux which you will eventually place at the centre of the moulded chocolate chick.

Sprinkle the pâte à choux with a mix of large grain sugar and chopped almonds.

Bake in a ventilated oven without condensation at 165°C for about 25 minutes.

Split and scrape the vanilla pod and brew in milk for 24 hours, ahead of time.

Warm up the vanilla brew with 33g of sugar.

Meanwhile, whiten the egg yolks with the remaining sugar and add the corn flower.

Once the milk is boiling, pour a small part of it on the whitened yolks to thin them down and pour everything back in the milk within the saucepan.

Bring back to the boil and bake for about 1 minute.

Put away to let cool and cover with a film in contact.

Soften the butter and raise it with a mixer.

Add the smoothened pastry cream at room temperature after having mixed with the praline.

Raise the mix with a mixer.

Let the cream cool down by putting it away in the refrigerator for fifteen minutes or so.

To finish, whisk again the whole mix at great speed.

Split the pâte à choux in two and garnish with the praline mousseline cream, creating nice rosettes on the edges and lay the cover on top.

Set the individual choux at the centre and cover it with cream.

Sprinkle with chips of chocolate and decorate with a small chick moulded in chocolate with a few mini eggs around it.