Le choucolat

Le choucolat

Recipe for approximately 20 chocolate bouchées

Vanilla marshmallow

Used products: Vanilla marshmallow

  • 110 g
  • 30 g
    invert sugar
  • 70 g
  • 25 g
    gelatin mass 200 Bloom
  • 45 g
    invert sugar
  • 1/2 pod(s)

Preparation: Vanilla marshmallow

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.


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.