First, pour the cocoa, flour, and baking powder through a sieve into a bowl. This way, you avoid lumps in the batter.
In another bowl, whisk together sugar, eggs, and vanilla sugar until thick and frothy.
Add milk, oil, and the flour mixture to the bowl, whisking vigorously.
Finally, add the boiling water.
Divide the batter into 12 muffin cups, filling them only halfway.
Bake them in a conventional oven at 175 degrees Celsius (347 degrees Fahrenheit) for 20 minutes and let them cool down.
My cream puff froth is a French meringue, as it is more stable than a regular meringue.
Start by splitting the vanilla bean and scraping out the seeds.
Put sugar, glucose syrup, vanilla, and water in a saucepan.
Use a thermometer (preferably a candy thermometer) to check the temperature continuously. It needs to reach 117 degrees Celsius (243 degrees Fahrenheit), and the moment it does, remove it from the heat.
Put the egg whites and sugar into a mixing bowl/machine and whisk until thick and frothy.
When the sugar syrup reaches 117 degrees, whisk it into the egg whites and sugar mixture. Add a little at a time while whisking at the highest speed. Let it whisk for 5-10 minutes until it becomes slightly chewy and beautifully glossy.
Place the froth in a piping bag with a tip of your choice.
Place the ruby chocolate and cocoa butter in a microwave-safe bowl. Heat it gradually, continuing to measure the temperature. When it reaches 33-34 degrees Celsius (91-93 degrees Fahrenheit), cool it down to 29 degrees, which is the temperature it should be used at.
Let the muffins cool completely before applying the froth.
Once the froth is applied, place the cakes in the fridge while preparing the chocolate.
Then, dip the cream puff froth in the tempered chocolate.
I decorated with gold dust afterward.
