Complexity level  

Makes 20 pieces


1 Chocolate Crust
  • Flour 120 g
  • Butter 100 g
  • Pretachoco Patisfrance 5 g
  • Brown sugar 100 g

Mix all the ingredients to get a dough and roll it between two papers at a 2-mm thickness.

2 Choux Pastry
  • Puratos Tegral Clara Ultra 500 g
  • Water 860 g
  • Oil 200 g
  • Pretachoco PatisFrance 25 g

Using the paddle, mix all the ingredients at slow speed for 4 minutes. Pipe 20 big choux and 20 smaller choux. Cut the size of the chou out of the chocolate crust and place it on top. Bake at 180°C for 10 minutes with closed damper, then for 30 minutes with open damper.

3 Crunchy
  • 300 g
  • Belcolade Sélection Lait 35% Cacao-Trace 100 g

Melt the two ingredients and mix together. Spread out on a baking paper at a 3-mm thickness. Let set in the fridge.

4 Fruit Jelly
  • Starfruit Morello Cherry PatisFrance 300 g
  • Glucose 40 g
  • Sugar 40 g
  • NH Pectin PatisFrance 50 g

Heat the morello cherry purée and glucose at 40°C. Add the sugar and pectin then mix. Bring to a boil for 2 minutes and let cool down.

5 Praliné Mousse
  • Cream 100 g
  • Gelatin in Powder PatisFrance 4 g
  • Water 24 g
  • 168 g
  • Whipped cream 50 g

Heat the fresh cream and fold in the praliné. Melt the gelatin and add to previous preparation. Add the slightly whipped cream.

6 Assembly & Finishings
  • Pipe out 5 g of fruit jelly in the chou. 
  • Fill it completely with the praliné mousse.
  • Cut a circle of Pralicrac Chocolait Cacao-Trace PatisFrance and place it on top of the big chou. 
  • Bake the choux at 100°C for 5 seconds to melt the Pralicrac over the choux.
  • Sprinkle some Belcolade Cocoa Powder 22-24% Cacao-Trace with gold powder on top of the small choux and place on top of the big one. 
  • Decor with a chocolate square and a roasted hazelnut.

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