Chocolate chouchou

Pastry recipe
Yann Brys

Yann Brys

Pastry Chef
YANN BRYS AN AMAZING CAREER AS A PATISSERIE CHEF Yann discovered a passion for patisserie at a very early age. Even as a young lad, this highly talented patisserie chef helped his mother to make cakes...
  1. Cocoa crisp

    Ingredients

    • Flour - 90g
    • Cocoa (powder) - 15g
    • Caster sugar - 90g
    • Butter - 75g

    Soften the butter with the sugar.
    Add the flour and cocoa then spread between two plastic sheets.
    Cut into 2 cm disks.

  2. Chocolate choux pastry

    Ingredients

    • Whole milk - 120g
    • Butter - 50g
    • Caster sugar - 2g
    • Salt - 2g
    • Flour T55 - 52g
    • Cocoa (powder) - 14g
    • Egg - 120g
  3. Sweet cocoa pastry

    Ingredients

    • Butter - 125g
    • Icing sugar - 90g
    • Egg - 40g
    • Flour T55 - 180g
    • Almond powder - 25g
    • Cocoa (powder) - 25g

    Cream the softened butter with the icing sugar.
    Add the eggs, ground almonds, sifted flour and cocoa powder.
    Leave to rest at 4°C and spread to 2 mm.
    Use the stencil to create shapes and bake between two silpain at 165°C 10 to 12 min.
    Set aside when you remove from the oven.

  4. Sesame nougatine and cocoa nibs

    Ingredients

    • Fresh liquid cream - 53g
    • Butter - 70g
    • Glucose - 77g
    • Caster sugar - 144g
    • Chopped almonds - 80g
    • Salt - 0,5g
    • Vanilla pods - 1/2
    • Pectin NH 325 - 2,6g
    • Cocoa nibs - 53g
    • White sesame - 26g
    • Chopped almonds - 80g

    Heat the cream, butter, glucose, vanilla and salt to 60°C.
    Add the sugar and pectin mixture then bring to the boil.
    Pour over the almonds, sesame seeds and nibs.
    Spread between 2 silpats and cool. Cut into 3 cm disks and place on a 4 cm flexipan.
    Bake at 175°C for about 7 min.

  5. No-flour chocolate sponge

    Ingredients

    • Egg yolk - 190g
    • Caster sugar - 110g
    • Egg white - 295g
    • Caster sugar - 110g
    • Dark chocolate 64% - 110g
    • Cocoa paste - 30g

    Melt the couverture with the pure cocoa paste.
    Whisk the egg yolks and sugar.
    Whisk the egg whites and sugar.
    Mix both together and add 1/3 to the chocolate.
    Add the rest and spread over a sheet.
    Bake at 180°C for around 20 min. Cut into 3.5 cm disks.

  6. Blackcurrant and raspberry compote

    Ingredients

    • Frozen fruit purée, sugar added: Blackcurrant - 375 g
    • Frozen fruit purée 100% : Raspberry - 187 g
    • Caster sugar - 90g
    • Water - 18g
    • Pectin NH 325 - 10g
    • Prepared fish gelatine powder, 200 bloom - 3g

    Bloom the gelatine powder in water.
    Mix the sugar and NH pectin together.
    Heat the purees to 40°C. Add the sugar and the pectin.
    Bring to the boil and set aside at +4°C.
    Pipe out 4 g for the insert on the sponge.

    In this step

  7. Intense Chocolate Cream

    Ingredients

    • Fresh liquid cream - 500g
    • Egg yolk - 70g
    • Caster sugar - 30g
    • Gelatin (powder) - 4g
    • Water - 24g
    • Dark chocolate 64% - 220g

    Heat the cream and milk, add the egg yolks beaten until pale yellow and cook at 85°C.
    Pour over the gelatine and the couverture.
    Mix and cool, pour 11 g per insert and freeze.
    Set aside at 4°C and pipe out 12 g per choux to finish.

  8. Illanka chocolate mousse

    Ingredients

    • Whole milk - 150g
    • Egg yolk - 50g
    • Caster sugar - 30g
    • Cocoa (paste) - 8g
    • Fresh liquid cream - 230g
    • Dark chocolate 64% - 160g

    Heat the milk, add the egg yolks beaten until pale yellow and cook at 85°C.
    Pour over the couverture and mix.
    Cool to 30°C and add the whipped single cream.

  9. Assembly

    Mousse 1: 80g
    Insert: 90g
    Mousse 2: 60g
    Smoothing: 12g

  10. Purple chocolate

    Ingredients

    • White couverture 35% - 400g
    • red cocoa butter - 40g
    • White Cocoa Butter - 10g
    • Blue Cocoa Butter - 10g
  11. Finishing

    Coat the bars with chocolate topping.
    Place 4 cm pearly purple dots and 1.5/4 cm bars.
    Place the choux pastries filled with cream.
    Add a purple icing pearl.

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