200 grams (7 ounces) milk
200 grams (7 ounces) cream
110 grams (3 3/4 ounces) raspberry pulp
50 grams (1 3/4 ounces) sugar
120 grams (4 1/4 ounces) egg yolks
240 grams (8 1/2 ounces) Callebaut Origine Sao Thomé dark chocolate
Sablé pastry shells, as needed
Fresh raspberries

Make an anglaise: place milk and cream in a pot with sugar and bring to a boil. Then mix raspberry pulp with egg yolks and pour the boiling milk mixture over to temper. Return the mixture to low heat and continue to stir until it reaches approximately 90° C or until it coats the stirring spoon without running. Strain through a fine Chinois. Melt chocolate and stir into anglaise until smooth.
Pipe into sable shells and garnish with raspberries as shown.