Choupinettes

Used Cacao Barry products

Zéphyr™ 34%

Alto El Sol

Pâte à choux based desserts

Choupinettes

Created by

Nicolas Dutertre
Head of the Chocolate Academy™ Montreal

Level

level 2

Dosage

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

Used Cacao Barry products

Zéphyr™ 34%

Alto El Sol

Chocolate glaze

Ingredients	Preparation
75g water 150g sugar 150g glucose 100g Lactose-free condensed milk 10g gelatin leaves 150g Zéphyr™ 34% 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

Ingredients	Preparation
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

Ingredients	Preparation
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

Ingredients	Preparation
100g Lactose-free cream 100g Lactose-free milk 50g egg yolks 20g sugar 80g Alto El Sol	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.

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