Gourmet Recipes

Melt-in-the-Middle Chouchous

Made with Cooking Range Ivoire 35% white chocolate

AN ORIGINAL RECIPE BYL’École Gourmet Valrhona

3 steps

Makes 8 to 10 pieces

Recipe Step by Step

01

CRISPY SPONGE

75g Butter

90g Brown sugar

90g Strong flour

Mix the creamed butter with all the other ingredients until a homogeneous ball forms. Spread the dough out between two sheets of plastic wrap or baking paper.Gently remove the sheet from the top and cut it into 45mm and 20mm discs. Store in the freezer.
02

CHOUX PASTRY

80g Water

80g Whole milk

2g Caster sugar

2g Fine salt

75g Butter

90g Plain flour

140g Eggs

Bring the milk, water, butter, sugar and salt to a boil. Off the heat, add the flour. Place back on the heat and use a spatula to help evaporate any liquid off the dough.Put the dough in a food processor to finish drying out and leave to cool.Beat the eggs one by one and gradually incorporate into the dough.Using a piping bag with a 13mm nozzle, pipe 8 choux buns (approx. 45mm in diameter) onto a baking sheet lined with greaseproof paper. On another tray, pipe out 8 choux buns (20mm in diameter). Place a disc of frozen crispy sponge on each choux bun.Bake each tray separately in a fan-assisted oven at 180°C for approx. 15-20 minutes.
03

VANILLA WHIPPED GANACHE (PREPARE THE DAY BEFORE)

100g Whipping cream

10g Acacia honey

135g IVOIRE 35% chocolate

1 Vanilla bean

250g Whipping cream

Heat 100g of cream with the honey and vanilla seeds.Pour a third of this hot mixture into the melted IVOIRE 35% chocolate, stirring vigorously with a spatula.Continue gradually adding in the remaining hot whipping cream. Mix using a hand blender to form a perfect emulsion.Add 250g of cold cream and mix with a hand blender again.Seal the surface with plastic wrap and store in the refrigerator.Leave to set for at least 3 hours.

Assembly and finishing

FINISHING: 150g CHOCOLATE SPREAD

ASSEMBLY: Once they have cooled, make a hole in the base of each little choux and fill them with CHOCOLATE SPREAD.Cut the large choux buns in half, then fill their bases with IVOIRE 35% and vanilla whipped ganache. Add in a small choux filled with CHOCOLATE SPREAD.Finish the assembly with a pretty swirl of whipped ganache to cover over the little choux bun. Finally put the top half of the larger choux bun back in place.