Argana

Recipe components

Cocoa Shortbread

IngredientsPreparation
  • 300g
    butter
  • 160g
    sugar
  • 7g
    salt
  • 405g
    flour
  • 20g
    inverted sugar
  • 20g
    baking powder
  • 20g
    Plein Arôme
  1. Cut the cold butter into equal small cubes.
  2. Sift the flour with Cocoa Powder and Baking Powder.
  3. With a Paddle mix all ingredients
  4. Mix well until it comes together as a dough without overworking
  5. Roll it to 3mm and store it in the fridge. 

Cocoa Choux Paste

IngredientsPreparation
  • 180g
    water
  • 162g
    milk
  • 10g
    sugar
  • 6g
    salt
  • 132g
    butter
  • 155g
    plain flour
  • 20g
    potato starch
  • 410g
    whole eggs
  1. Boil the water with milk, salt, sugar and butter.
  2. Add the previously sieved flour with the cocoa powder and starch.
  3. Scald the dough for a few minutes.
  4. Place in the mixer and beat in the eggs at intervals when the dough is around 60°C.
  5. Continue until the mixture is at the ribbon stage.
  6. Separate and form into the desired shape. Bake in the oven at 180°C.

Cocoa Craquelin

IngredientsPreparation
  • 310g
    butter
  • 262g
    flour
  • 350g
    Cassonade
  • 4g
    corn starch
  • 32g
    ground hazelnuts
  1. Soften the butter and add the sugar.
  2. Mix the dry ingredients together in a separate bowl and then add in the butter mixture.
  3. Mix well and roll out the dough between two sheets of baking parchment to 1.6 mm. 

Ghana Cremeux

IngredientsPreparation
  • 315g
    milk
  • 80g
    35% cream
  • 90g
    Egg yolk
  • 400g
  1. Heat the milk and the liquid cream.
  2. When the liquid has reached approximately 70°C, pour a small amount onto the egg yolks to warm them up.
  3. Mix well and add this mixture to the rest of the liquids
  4. Make a custard by heating the mixture to 80-82°C, then pour it immediately over the chocolate drops of your choice.
  5. Mix gently and emulsify the cream using an immersion blender to obtain a smooth, shiny mixture without air bubbles.

Milk Chocolate Spray

IngredientsPreparation
  1. Melt together at a temperature of 45°C

Assembly

  1. Cut a 9 cm round shape of Cocoa Shortbread and Back it for 10min at 170°C
  2. In a round shape circle of 8 cm pour 1 cm of Ghana cremeux and place it in the fridge
  3. Take a baked choux with cocoa crumble and fill it with Amlou paste
  4. Place the filled choux in the center of the Ghana cremeux and pour again 1 cm of cremeux to make part of it and place in the freezer.
  5. Remove the circle and Spread some Cacao-Barry Praline Grain.
  6. Spray it with Cacao-Barry Lactée Superieure milk chocolate
  7. Place the whole thing on the top of cold Cocoa Short Bread.
  8. Place some Dark Chocolate crispearls on the base of the Ghana cremeux then on the top garnish with white Pearly Metallic Chocrocks and two Dark Chocolate slim pencils.
    and two Dark Chcolate slim pencils