Choupinettes

Created by

  • Nicolas DutertreHead of the Chocolate Academy™ Montreal
level 1
  1. Chocolate glaze
  2. Choux pastry
  3. CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Raspberry coulis
  4. CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Creamy Alto el Sol chocolate
  5. Assembly

Recipe components

Chocolate glaze

PreparationIngredients
Preparation

Boil the water, sugar, and glucose together. 
Add the previously hydrated gelatin.
Pour onto the chocolate and the condensed milk.
Blend without incorporating air bubbles.
Use at 30-32°C.

Ingredients

Choux pastry

PreparationIngredients
Preparation

Sift the flour. 
Boil the water, sugar, salt, and butter.
Add the flour and then dry out the paste.
Put the paste into a mixer with a flat paddle and gradually add the eggs.
Make Ø1cm small choux and bake at 170°C.

Ingredients
  • 125g
    water
  • 125g
    milk
  • 5g
    sugar
  • 2g
    salt
  • 110g
    butter
  • 135g
    flour
  • 180g
    whole egg(s)

CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Raspberry coulis

PreparationIngredients
Preparation

Mix all of the ingredients cold and boil.

Ingredients
  • 210g
    raspberry puree
  • 3g
    NH pectin
  • 10g
    sugar
  • 20g
    trimoline

CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Creamy Alto el Sol chocolate

PreparationIngredients
Preparation

Heat the milk and cream together. 
Add the egg yolks and sugar.
Cook at 85°C and pour onto the chocolate.
Mix.

Ingredients

Assembly

Pour 5 g of raspberry coulis into the silicone TRUFFLE mold and then put it in the freezer. 
Pour the creamy Alto El Sol chocolate over the coulis and freeze again.
Unmold and glaze with dark chocolate glaze.