Le choucolat

Used Cacao Barry products
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
Used Cacao Barry products
Recipe components

Hazelnut praline filling

  • 125g
    Praliné 50% Piemont Hazelnuts
  • 20g
    Deodorized Cocoa Butter
  • 20g
    Elysée (Lenôtre)
  • 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

  • 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.