Le choucolat

Pâte à choux based desserts

Le choucolat

Created by
  • Nicolas Dutertre
    Head of the Chocolate Academy™ Montreal
level 2
Recipe for approximately 20 chocolate bouchées
Recipe components

Hazelnut praline filling


Mix together the praline and pure hazelnut paste.
Add the cocoa butter and crystallized milk chocolate.
Lastly, add the softened butter.

Vanilla marshmallow

  • 110g
  • 30g
    invert sugar
  • 70g
  • 25g
    gelatin mass 200 Bloom
  • 45g
    invert sugar
  • 1pod(s)

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


Mix together the Pure Hazelnut Paste and crystallized milk chocolate and whisk until you obtain a homogeneous mixture.

Quinoa crisp


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.


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.


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.