• Good to go
24 units
"One of my favorite creation! I was inspired to do a different shape, getting away from the traditional one and really showcase the puff pastry. Moreover, I used the Légère 1% Cacao Powder because it does not add any unnecessary fats and helps getting a better volume on the dough."
Room temperature : recommended

Puff pastry

Used products: Puff pastry

Preparation: Puff pastry

  1. Mix the bread flour, salt flower, egg yolks, water, cream and cacao powder, using a hook till the dough is combined.
  2. Reserve in refrigerator.
  3. Mix the butter and pastry flour.
  4. Reserve in refrigerator.
  5. Once cold, proceed to 6 single turns, refrigerate for 1 hour after each 2 turns.
  6. Cut and bake at 180°C for 35mIn.

Pate a choux

Used products: Pate a choux

Preparation: Pate a choux

  1. Bring the milk, water, butter, sugar and salt flower to a simmer.
  2. Add the sifted pastry flour and cacao powder.
  3. Dry the paste on low heat.
  4. Transfer to a mixer with a paddle attachment.
  5. Add the eggs one at a time on low speed.
  6. Pipe and bake at 180°C for 45min.

Praline filling

Used products: Praline filling

Preparation: Praline filling

  1. Caramelize the sugar.
  2. Roast the hazelnuts.
  3. Pour the caramelized sugar over the hazelnut, nibs and fleur de sel.
  4. Blend to consistency.


Used products: Chantilly

  • 500 g
  • 40 g
  • 3 Units
    Vanilla beans

Preparation: Chantilly

  1. Whip the cream and add sugar step by step to soft peak.
  2. Add the vanilla beans in the end.


  1. Glaze half of the choux with the caramel.
  2. Fill the choux with the praline filling.
  3. Pipe a doll up of pastry cream into the puff pastry.
  4. Place a non glazed choux into the puff pastry.
  5. Top with a doll up of pastry cream.
  6. Pipe a layer of praline filling.
  7. Pipe Chantilly.
  8. Add a glazed choux.

TIPS : Do not overstack the layers of puff pastry, it will be too heavy for the puff pastry to rise.