Pure Chocolate Pastry Recipe by chef Philippe Leleu

pure-chocolate-pastry

INGREDIENTS (VANILLA CREAM BISCUIT)

  • 250 g milk
  • 250 g cream
  • 90 g sugar
  • 250 g milk
  • 120 g egg yolks
  • 3 vanilla pods
METHOD
  1. Bring to a boil the cream, the milk (1) and infuse the vanilla pods.
  2. When cold, mix the egg yolks with the sugar.
  3. Pour into a Flexipan mould.
  4. Bake 35 min at 90°C.
  5. After baking, let cool down and put into the deep freezer.
  6. Let aside.

INGREDIENTS (CHOCOLATE MOUSSE)

  • 350 g Emotion 58 Belgian dark couverture chocolate
  • 140 g sugar
  • 35 g water
  • 120 g egg yolks
  • 100 g eggs
  • 675 g whipped cream
METHOD
  1. Cook the sugar and the water at 121°C.
  2. Pour onto the egg yolks and the eggs and whip at 2nd speed.
  3. Beat the mixture until it’s becoming cold.
  4. Then add the chocolate at 40°C and mix.
  5. Add the whipped cream and mix.

INGREDIENTS (CHOCOLATE MOUSSE)

  • 600 g white T.P.T (50% almonds in powder 50% icing sugar)
  • 250 g eggs
  • 160 g egg yolks
  • 550 g egg whites
  • 200 g caster sugar
  • 240 g flour
METHOD
  1. Beat with a mixer the T.P.T, the eggs and the egg yolks.
  2. Add the flour.
  3. Take up the whites and sugar to firm snow and add to the mixture.
  4. Use a piping bag to set the biscuit.
  5. Bake the biscuit in a ventilated oven at 180°C for 14 to 16 min.

INGREDIENTS (CHOCOLATE GLAZING) OPTIONAL

  • 600 g Emotion 58 Belgian dark couverture chocolate
  • 1000 g dark coating
  • 400 g 30°B syrup
  • 500 g whipping cream
  • 100 g glucose
  • Berries (raspberries, strawberries, blueberries)
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