Dark chocolate Caramel chou

Component Breakdown per piece

QUANTITY
- 15+5g Chocolate chou puff (body + head)
- 5g Chocolate crumble for choux
- 35g Isigny caramel dark chocolate
- 10+5g Isigny caramel cream «beurre salé» + roasted hazelnuts
- 35g Hazelnut milk chocolate whipped ganache
- 2g 1/2 Roasted hazelnut for decoration
- 2g Cocoa nibs for decoration

PREPARATION
- 4,5 cm diam / 2,5 cm diam
- 5,5 cm diam / 3,5 cm diam

Chocolate chou puff

1. Boil together milk, water, trimoline, butter and salt.
2. Pour over the sifted flour and cacao powder.
3. Reheat all together in the saucepan.
4. Add gradually the eggs.
5. Bake at 160°C for 25-30 minut

Chocolate crumble for pate a chou

1. Combine together the butter and sugar and then, add the
sifted flour and cocoa powder.
2. Laminate 1.25 between 2 plastic sheets

ISIGNY CARAMEL DARK CHOCOLATE

1. Heat the milk, caramel and gelatine at 70°C.
2. Pour over the melted chocolate.
3. Mix with the hand blender and add little by little the cold cream.
4. Keep overnight in the fridge before use it.

HAZELNUT MILK CHOCOLATE WHIPPED GANACHE

1. Heat the cream N1, glucose syrup and gelatine to 60°C.
2. Pour over the hazelnut paste and milk chocolate, then blend it.
3. Add the cold cream and blend again.
4. Cool it down overnight before to whipping it.

ASSEMBLY PROCESS

1. Make the crumble and the chou puff. Pipe 15 gr for the body and 5 gr per head. Place the crumble on it and
bake it.
2. Fill the big chou with the Namelaka and place the mini chou (filled with some caramel + crushed roasted
hazelnuts) in the middle.
3. Pipe the whipped ganache, then, make a hole with a Parisian spoon and pipe the rest of the caramel.
Decorate with some touches of gold leaves, halved roasted hazelnuts and Gruetine.