- RELAIS DESSERTS
- Tasty confessions
- RELAIS DESSERTS CHARLES PROUST CONTEST
- GET DELIVERED
Par Vincent GUERLAIS
FOR THIS RECIPE
- 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.
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.
OUR SMALL STEPS
The Best Apprentice of France «Pastry» 2023 is Theo Levavasseur.
Congratulations to him and the 14 finalists who invested in this ambitious contest that Relais Desserts is proud to support.
Relais Desserts is the official partner of the Meilleurs Apprentis de France Pastry competition which will take place on March 13 at the CFA of Arras. We wish all candidates good luck!
The final of the Meilleurs Ouvriers de France Pastry event was held last week at the Lenôtre School. The candidates' buffets were magnificent and we look forward to the results.
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