Choupinettes

Choupinettes

Created by

  • Nicolas Dutertre - Pastry Chef - Technical Advisor at the Chocolate Academy training center - Montreal
level 1

Dosage

Weight of 1 unit: 40 g - 3 units per plate make 120 g

Recipe components

Used Cacao Barry products

Chocolate glaze

IngredientsPreparation
  • 75g
    water
  • 150g
    sugar
  • 150g
    glucose
  • 100g
    Lactose-free condensed milk
  • 10g
    gelatin leaves
  • Q.S.
    orange colourant powder
  • Q.S.
    green colourant powder

Boil the water, sugar, and glucose together. 
Add the previously hydrated gelatin.
Pour onto the chocolate and the condensed milk.
Blend without incorporating air bubbles.
Use at 30-32°C.

Choux pastry

IngredientsPreparation
  • 125g
    water
  • 125g
    milk
  • 5g
    sugar
  • 2g
    salt
  • 110g
    butter
  • 135g
    flour
  • 180g
    whole egg(s)

Sift the flour. 
Boil the water, sugar, salt, and butter.
Add the flour and then dry out the paste.
Put the paste into a mixer with a flat paddle and gradually add the eggs.
Make Ø1cm small choux and bake at 170°C.

CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Raspberry coulis

IngredientsPreparation
  • 210g
    raspberry puree
  • 3g
    NH pectin
  • 10g
    sugar
  • 20g
    trimoline

Mix all of the ingredients cold and boil.

CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Creamy Alto el Sol chocolate

IngredientsPreparation
  • 100g
    Lactose-free cream
  • 100g
    Lactose-free milk
  • 50g
    egg yolks
  • 20g
    sugar

Heat the milk and cream together. 
Add the egg yolks and sugar.
Cook at 85°C and pour onto the chocolate.
Mix.

Assembly

Pour 5 g of raspberry coulis into the silicone TRUFFLE mold and then put it in the freezer. 
Pour the creamy Alto El Sol chocolate over the coulis and freeze again.
Unmold and glaze with dark chocolate glaze.