Recipe Chocolate surprise

To prepare this dish

Ingredient list

Choux pastry

69 g water
28 g whole milk
1 g salt
4 g sugar
30 g Elle & Vire gourmet butter 82% fat
49 g flour
69 g eggs

Crisp

58 g Elle & Vire gourmet butter 82% fat
72 g vergeoise sugar
72 g flour

Dulcey Diplomat Cream

125 g whole milk
10 g fine sugar
20 g egg yolks
12,5 g powdered cream
1/2 pièce Gelatine leaves
40 g Dulcey chocolate
15 g dark chocolate shavings (55%)
125 g Excellence whipping cream 35% fat

Vanilla ice cream with caramelised nut pieces

150 g whole milk
100 g Excellence whipping cream 35% fat
7,5 g powdered milk (0% fat)
65 g egg yolks
18,725 g Elle & Vire gourmet butter 82% fat
50 g fine sugar
12,5 g atomised glucose
1,125 g stabiliser
3/4 pièce vanilla pods
103 g roasted peanuts
69 g fine sugar
24 g water

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Choux pastry

   Heat the water and the milk, the butter, the salt, sugar. Simmer, remove from the heat and add the flour. Dry out the pastry over a low heat. Transfer to a mixing bowl and add the eggs one at a time. Pipe éclairs 11 cm long and 2.5 cm thick. 

2. 2

   Crisp

   Combine all the ingredients until a doughy texture is formed. Roll out to 3 mm thick between two sheets of baking parchment. Cut into 1.5 cm by 11 cm rectangles. Place on top of the éclairs. Place in the oven pre-heated to 220°C (428°F), turn down to 160°C (320°F), and bake during 30 min. 

3. 3

   Dulcey Diplomat Cream

   Bring the milk to the boil. Beat the egg yolks with the sugar until pale, then add the custard powder. Pour a third of the boiling milk over the eggs and stir. Pour back into the rest of the boiling milk and stir continuously. Bring to the boil and cook for 3 min, Remove from the heat and add the gelatine followed by the finely chopped Dulcey. When fully cooled, fold in the whipped cream using a rubber spatula. Refrigerate the cream in the fridge and add the dark chocolate shavings. Pipe the éclairs. 

4. 4

   Vanilla ice cream with caramelised nut pieces

   Bring the milk, cream and vanilla to the boil. When the liquid reaches 40°C (104°F), sprinkle in the dry ingredients and mix. Bring to the boil and pour a third over the egg yolks while stirring. Cook at 85°C (185°F) stirring until it coats the rubber spatula. Strain. Leave to cool. Allow to steep, process and place in the freezer. Roast and finely chop the peanuts. Make a caramel using the sugar and water and add the salted butter to lower the cooking temperature. Sprinkle the chopped peanuts into the caramel. Once the ice cream has been processed, add the caramelised peanuts. 

5. 5

   Caramel Sauce

   Place the glucose in a saucepan. Heat. Gradually add the sugar as it cooks, making sure to cook all of the sugar crystals. At the end the process add the scraped vanilla pod. Add the cream to the caramel to lower the cooking temperature. Strain, cool, cover with film and set aside. 

6. 6

   Dulcey and Dark Chocolate Shell

   Use a sheet of dipping paper to do the shell. Make lines of Dulcey on the chocolate roll. 

7. 7

   Sugar-coated peanuts

   Caramelize peanuts to create a peak of caramel. Ice the éclairs. 

8. 8

   Assembly and presentation

   Place the éclair into the chocolate shell. Place the coated peanuts on top of the shell. Make dots of caramel sauce. Place the crushed peanuts. Place the vanilla and caramelised peanut ice cream quenelle on the top. 

Do you need help?

Do not hesitate to contact our chefs