Complexity level  



  • Joconde Almond Biscuit
  • Granny Smith Compote
  • Lait Caramel Mousse
  • Neutral Glaze
  • Puff Pastry Stick
Chocolate Tatin


1 Joconde Almond Biscuit
  • Sugar 380 g
  • Amandes Blanchies Poudre PatisFrance 380 g
  • Eggs 500 g
  • Butter 80 g
  • Flour 100 g
  • Egg White 330 g
  • Sugar 50 g
  • Mix the Amandes Blanchies Poudre PatisFrance and sugar at slow speed with a whisk to obtain a homogeneous composition.
  • Add the eggs and mix at high speed until white.
  • Gently add melted butter and sifted flour using a spatula.
  • Finally, add whipped egg whites and the remaining 50 g of sugar and mix carefully with a spatula.
  • Spread out on a Silpat, 600 g per plate, and bake at 230°C for about 6 minutes, depending on the oven.
  • Cut the biscuit into an éclair shape with the necessary cutter.
2 Granny Smith Compote
  • Water 150 g
  • Sugar 85 g
  • Lime Juice 16 g
  • Gelatin Powder 9 g
  • Water 54 g
  • Granny Smith Apples 300 g
  • Vanilla Pod 1 pc.
  • Soak the gelatin in the water.
  • Infuse the water with the sugar, lime juice, and vanilla pod.
  • Cut the Granny Smith apples into small pieces.
  • Add the apples to the infused water and boil for a short time.
  • Add the pre-soaked gelatin (water + gelatin powder).
  • Put 1/3 of the compote in the éclair shape.
3 Lait Caramel Mousse
  • Fresh Cream 35% 500 g
  • Belcolade Prime Pure Pressed Cocoa Butter 20 g
  • Sea Salt 5 g
  • Whipped Cream 700 g
  • Cinnamon Powder 9 g
  • Heat the fresh cream, put on the Belcolade Selection Lait Caramel Cacao-Trace, Belcolade Prime Pure Pressed Cocoa Butter Cacao-Trace, and sea salt until the ganache is homogeneous.
  • Then add the whipped cream with the cinnamon powder and finish the mixture with a spatula.
  • Use the mousse directly for assembling the eclairs. The mousse goes on top of the Granny Smith compote.
4 Neutral Glaze
  • Puratos Miroir Neutre QS

Heat the Puratos Miroir Neutre to 35-38°C and put on the frozen eclair.

5 Puff Pastry Stick
  • Flour T45 500 g
  • Flour T55 500 g
  • Salt 20 g
  • Water 480 g
  • Mimetic Incorporation 100 g
  • Mimetic CL 800 g
  • Mix all the ingredients except the Mimetic CL on 2 minutes at low speed and 2 minutes at high speed. Cool the dough for 30 minutes at 4°C.
  • Start folding the dough, 1 double fold and 1 single fold (12 layers).
  • Leave overnight at 4°C.
  • Take out at ambient temperature 30 minutes before the third and fourth folds.
  • Roll out to 2.7mm and cut with very sharp cutter sticks.
  • Bake at 210°C for around 13 minutes between 2 Silpains.

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