Le choucolat

Pâte à choux based desserts

Le choucolat

Created by

Nicolas Dutertre
Head of the Chocolate Academy™ Montreal

Level

level 2

Dosage

Recipe for approximately 20 chocolate bouchées

Hazelnut praline filling

Ingredients	Preparation
125g PRN-PIE502BY 15g NPN-HA1BY 20g NCB-HD703-BY 20g CHM-P36ELYS-LN 5g softened butter	Mix together the praline and pure hazelnut paste. Add the cocoa butter and crystallized milk chocolate. Lastly, add the softened butter.

Vanilla marshmallow

Ingredients	Preparation
110g sugar 30g invert sugar 70g water 25g gelatin mass 200 Bloom 45g invert sugar 1pod(s) vanilla	Heat the sugar, water and inverted sugar (1) to 110 °C. Add the gelatin mass. Pour onto the inverted sugar (2) and the vanilla. Whip with an electric beater to obtain a smooth consistency and then pipe the mixture into half of a Ø3cm spherical silicone mold.

Pure hazelnut rosette

Ingredients	Preparation
100g NPN-HA1BY 100g CHM-P36ELYS-LN	Mix together the Pure Hazelnut Paste and crystallized milk chocolate and whisk until you obtain a homogeneous mixture.

Quinoa crisp

Ingredients	Preparation
150g CHM-P36ELYS-LN 150g NPN-HA1BY 50g puffed quinoa	Crystallize the milk chocolate, pour onto the Pure Hazelnut Paste and add the puffed quinoa. Spread out on baking paper in a 3-mm thick sheet and cut out 3.5 cm discs.

Assembly

Create molds in the shape of (hollow) choux with the Passy™ Lenôtre 70% dark chocolate.
Place 10 g of hazelnut praline filling inside and then add the crispy quinoa disc.
Add more (approximately 10 g) of the praline filling and let crystallize.
Seal with the crystallized Passy™ dark chocolate couverture.

Finishing

Put a half-sphere of vanilla marshmallow on top of the chou and pipe a pure hazelnut rosette (similarly to a chantilly cream puff).
Decorate with small marshmallow cubes and caramelized hazelnuts.

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