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For the crunchy popcorn

50 g white chocolate
200 g chocolate hazelnut or almond spread
50 g roasted hazelnuts
50 g popped popcorn

For the raspberry cream

260 g raspberry pulp
3 egg yolks
2 eggs, beaten
65 g sugar
2,4 g powdered gelatine
15 ml water
100 g butter

For the chantilly

1 Madagascar vanilla pod
30 cl liquid cream
30 g sugar


Crunchy popcorn
Chop the white chocolate, then melt in a bain-marie or microwave.
Combine the chocolate spread and melted chocolate with the hazelnuts and popcorn.
On a sheet of baking paper in a 20 by 20 cm dish, spread over the mixture, pressing regularly. Smooth over the surface and leave to set in the fridge.

Raspberry cream
Mix together the raspberry pulp, egg yolks, beaten eggs and sugar in a saucepan.
Bring to the boil and remove from the heat. Add the gelatine and water then beat until the mixture is smooth. When the mixture reaches 40 °C, add the butter in small pieces.
Mix using a hand blender then pour the cream over the cooled crunchy popcorn. Leave to set in the fridge or reezer.

The day before, heat the cream with the split vanilla pod. Place in the fridge.
The following day, collect the vanilla seeds using the tip of a knife and add them to the cream. Mix then filter through a conical strainer.
Add the sugar and whisk into a smooth Chantilly cream using an electric whisk.


Once the crunchy cream sheet is set, turn it out, then cut the sheet into bars (3 by 12 cm).
Place the chantilly in a piping bag with fluted nozzle. Pipe it in a steady sweeping movement over the raspberry cream. You can decorate with a pinch of dried raspberry powder.

Member author

For half a century, this family-run establishment has been a goldmine for the sweet-toothed.This can be explained by a finely tuned know-how and ongoing creativity for chocolate in all its forms. Their specialities are marvellous : the « Coeur Vendéen » (a chunk of praline on nougatine), chocolat [...]

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