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Feuilletine pallets

  • 85g couverture milk chocolate
  • 10g cocoa butter
  • 95g hazelnut purée
  • 120g feuilletine



French meringue

  • 3 egg whites (100g)
  • 100g caster sugar
  • 110g icing sugar



Chocolate mousse

  • 225g extra bitter chocolate 67%
  • 140g soft butter
  • 3 egg yolks (56g)
  • 6 egg whites (170g)
  • 50g caster sugar




  • One ladleful of Valrhona milk chocolate icing paste (about 50ml)
  • 6 to 8 almond sticks for each cake (120g)
  • 1 tablespoon of syrup at 30° Baumé
  • 1 tablespoon of icing sugar




Feuilletine pallets

Melt the chocolate and the cocoa butter together in a bain-marie and let it crystallise. Add the hazelnut purée and the feuillantine. Mix delicately with a spatula.

On a sheet of cooking paper or on a Silpat, mix the preparation to form a 0.5cm thick patch and cut out disks, 4.5cm in diameter.

Position the rhodoid band in 5cm wide and 6cm high pastry circles. Put a feuillantine pallet in each circle and put in the refrigerator.



French meringue

Heat the oven at 120°C (250°F). Whip up the egg whites to obtain a frothing mix and add the caster sugar progressively.

When the eggs are firm, sprinkle 100g of icing sugar over them and mix delicately with a spatula.

Put away in a pocket and, on a cooking plate covered with baking paper, drop meringue balls of the size of the feuillantine pallets. Sprinkle them with the remaining icing sugar and dry in an oven at 120°C (250°F) for 90 minutes.



Chocolate mousse

Mince the chocolate and melt in a 40°C (100°F) bain-marie. With a spatula, mix the egg yolks and the butter with the melted chocolate. Put aside.

Whip up the egg whites in a salad bowl and add the caster sugar progressively. Delicately add this meringue to the previous preparation.




Fill the pastry circles halfway with chocolate mousse using a N°8 pastry bag.

Position the French meringue on the chocolate mousse. Put away in the freezer for 10 minutes and remove from the mould before putting into the refrigerator.

Ice the cakes with the milk chocolate icing paste and adorn with the almond sticks, which you will have previously caramelised in the oven with a 30° Baumé syrup before sprinkling with icing sugar.





And to find out our last issue of Desserts magazineit’s here!


A recipe by Jean-Paul Hévin


Photography of the recipe by Laurent Fau




Member author
Jean-Paul HÉVIN

Awarded « Meilleur Ouvrier de France » 1986, and 5 stars in the « Club des Croqueurs de Chocolat » Guide. Chocolate is his universe, and his passion. His Paris boutiques seem to have been created to make even the most resistant succumb to temptation. Exotic « Mendiants », spiced macaroons, fin [...]

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