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  1. Inspiration corner
  2. Recipe: ChouPastry Chocoball

Recipe: ChouPastry Chocoball

27 Apr 2018

Chocolate
Patisserie

Ingredients

1. Cocoa Crust

  • 120 g of Flour
  • 100 g of Butter
  • 100 g of Cassonade
  • 20 g of Belcolade Dutch Cocoa powder*

2. Choux

  • 250 g of Water
  • ±250 g of Whole eggs
  • 150 g of Flour
  • 100 g of Butter
  • 10 g of Sugar
  • 5 g of Salt

3. Chestnuts cream

  • 1000 g of Milk
  • 550 g of Soft butter 
  • 380 g of PatisFrance Chestnut Cream* 
  • 150 g of Sugar 
  • 100 g of Egg yolks 
  • 90 g of CPT 
  • 80 g of Butter
  • 2 pcs of Vanilla pod 

4. Exotic marmelade

  • 150 g of PatisFrance Starfruit Mango*
  • 80 g of PatisFrance Starfruit Mandarine*
  • 68 g of Granulated sugar 
  • 40 g of PatisFrance Starfruit Passion*
  • 8 g of Pectin NH 
  • 7 g of Cointreau 

5. Vietnam mousse

  • 190 g of Whipped cream 35%
  • 125 g of Fresh cream
  • 80 g of Belcolade Noir Origins Vietnam 73%*
  • 25 g of Belcolade Lait Origins Vietnam 45%*

6. Dark chocolate glaze

  • 500 g of Belcolade Noir Superieur* 
  • 500 g of Miroir Neutre*
  • 250 g of Glucose
  • 150 g of Milk
  • 13 g of Gelatin

Working Method

1. Cocoa Crust

  1. Mix all ingredients together until you obtain a homogeneous dough.
  2. Store it in the fridge.
  3. Spread on 2 mm between 2 baking papers, put in the fridge to let it set.
  4. Then cut a circle of 4 cm diameter.
  5. Use it frozen to dispose on the choux.

2. Choux

  1. Boil the water with butter, salt and sugar.
  2. Add flour and dry it correctly.
  3. Then add eggs gradually until it has a smooth texture.
  4. Pipe choux shape at 3 cm diameter, dispose crusty layer on top and bake in deck oven at 170°C during 40- 45 min., open damper.

3. Chestnuts cream

  1. Make a hot custard cream, then add the chestnut paste and mix it.
  2. Cool down around 20°C, add the soft butter and whip the cream until you obtain a creamy and homogeneous texture.

4. Exotic marmelade

  1. Heat the fruit jams at 40/50°C.
  2. Add the sugar, blend it with the pectin and bring it to boiling temperature.
  3. Cool it down rapidly below 40°C, add alcohol, stir and keep it cool (4°C) to allow the pectin to work.
  4. Then mix to smoothen it and assemble 10g in forms.
  5. Then freeze.

5. Vietnam mousse

  1. Warm the cream at 80°C and pour on the chocolate.
  2. Make a ganache. At 35°C, add the soft whipped cream.

6. Dark chocolate glaze

  1. Boil the milk and glucose.
  2. Pour on the chocolate.
  3. Add the pre-soaked gelatine leaves and Miroir Neutre.
  4. Homogenize with hand blender to remove air.
  5. Apply at 30-35°C on the frozen mousse.
  6. Fill the choux with the praline custard cream and fill the center with the exotic marmalade.
  7. Turn over the choux, dispose a disc of thin chocolate and dispose the chocolate mousse glazed with chocolate glaze.

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