Friday 31 March 2023


All recipes



  • For 6 individual cakes


1/ Crusty pastry


  • 90g butter
  • 90g sugar
  • 65g flour
  • 10g cocoa powder

Mix all ingredients together and spread a thin layer between two sheets of baking paper then freeze.

Cut away 24 circles, 3cm in diameter, with a cookie-cutter and lay them on the choux before baking.

2/ Chocolate pâte à choux


  • 150g whole milk
  • 150g water
  • 10g sugar
  • 5g salt
  • 130g butter
  • 150g flour
  • 25g cocoa powder
  • 250g whole eggs

Bring the milk, the water, the sugar, the salt and the butter to a boil in a saucepan.

Add the mix of sieved flour and cocoa powder in one go.

Mix and dry out the dough over the heat.

In the bowl of a mixer equipped with a blade, progressively add the eggs.

Poach 24 small choux, 3.5cm in diameter and lay a disk of crusty pastry on each.

Bake in the oven at 170°C without ventilation during 25 minutes.

3/ Sweet dough


  • 55g butter
  • 2g fleur de sel
  • 40g sugar
  • 15g almond powder
  • 25g whole egg
  • 110g flour

Mix the butter, the salt, the sugar and the almond powder into a pomade and add the eggs and then the flour.

Put away in the refrigerator for 2 hours and spread the dough to a thickness of 3mm.

Cut away 8cm disks before baking in the oven at 180°C for 7 to 8 minutes.

4/ Cocoa ganache montée


  • 130g liquid cream 35% fat
  • 20g ground cocoa
  • 2g fish gelatine
  • 10g water
  • 25g white chocolate
  • 20g milk chocolate
  • 180g liquid cream 35% fat

Warm up the 130g of cream at middle heat and brew the ground cocoa for 10 minutes before passing through a chinois.

Bring the brewed cream to a boil and add the mix of water and melted gelatine before slowly pouring the mix over the previously melted and mixed chocolates. Put away in the refrigerator for 4 hours.

Raise the cold mix with the 180g of liquid cream.

Garnish the choux with the cream and poach the Saint-Honoré.

5/ Dressing

For each cake, poach a rosette of ganache at the centre of a sweet dough disk.

Lay three choux around the rosette and raise a nice tip of ganache at the centre before placing a choux on top.


To be tasted cold.

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