Dark chocolate Caramel chou

Alexis Bouillet

PARTNER OF THE MASTERCLASS

Meet Alexis Bouillet, the illustrious French Pastry Chef who clinched the World Pastry Champion title in 2011. With an impressive career at elite venues like the Four Seasons George V in Paris and the iconic Taipei 101, Alexis is a true master of his craft. Co-founder of Taiwan's innovative "Twins' Creative Lab," Alexis continues to set new standards in the world of pastry.

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DISCOVER THE BRAND

"Our Cooperative is situated within an exceptional terroir, but the products obtained from it would be nothing without the milk producers who are involved in preserving know-how that has been passed down through several generations."

Isigny Sainte-Mère is an independent dairy cooperative based in Normandy, France, where local producers have been carrying on the tradition and know-how that made Isigny’s success centuries ago. With over 300 medals won, Isigny Sainte-Mère is the most awarded dairy company in France and is highly recommended by chefs and pastry chefs around the world.

Proud of the quality and tradition of their dairy production, their products are always associated with the high standards of Normandy's dairy heritage.

Method

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

INGEREDIENTS	UNIT(g)
Milk	102g
Water	89g
Trimoline	4g
Butter	71g
Salt	1.8g
Flour T55	98g
Cacao powder	6g
Eggs	151g

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

INGEREDIENTS	UNIT(g)
Butter	114g
Sugar	140g
Flour T55	131g
Cacao powder	15g

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

INGEREDIENTS	UNIT(g)
Milk	126g
Isigny caramel cream «corsé»	19g
Gelatine 200 bloom	3.2g
Dark chocolate	266g
Cream 35% (cold)	251g

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

INGEREDIENTS	UNIT(g)
Cream 35% - N1	242g
Glucose syrop	24g
Gelatine 200 bloom	1.9g
Hazelnut paste	73g
Milk chocolate	46g
Cream 35% - N2 (cold)	364g

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.