Mix the softened butter with the sugar. Then, add the flour and cocoa powder.
Spread the mixture 1.5 mm thick between two sheets of greaseproof paper. Cut out 50 circles that are 5 cm in diameter, and another 50 that are 3 cm in
Chocolate choux pastry
Make a choux pastry using a traditional method. Make 50 large choux pastries that are approximately 13 g each and 50 small choux pastries that are
approximately 3 g - 4 g each. Leave the choux pastries to cool completely, on a Silpain®, before decorating. Add the chocolate crunch before baking. Bake
at 170°C in a fan-assisted oven with the damper open. Bake for approximately 20 minutes for the small choux pastries and approximately 35 minutes for
the large ones.
Make a crème pâtissière.
White chocolate ganache
Boil the milk with the vanilla powder. Then, add the hydrated gelatine and the cream cheese. Pour onto the chocolate. Blend in a food processor.
Mix the ingredients together.
Loosen the crème pâtissière then, add the ganache.
Melt the ingredients together at 35°C.
Boil the milk with the sugar. Add the gelatine mixture and the mascarpone. Add the cream whilst mixing. Place in the refrigerator.
Fill the large choux pastries with 33 g of vanilla cream. Then, add 10 g of peanut praline. Fill the small
choux pastries with approximately 9 g of vanilla cream. Place in the freezer. Then, dip them into the
gourmet coating. Sprinkle with chopped peanuts rolled in the gold powder. Pipe the decorative cream
using a piping bag without a nozzle but with the end cut off diagonally. Place the small choux pastries in
the centre. Finish with a chocolate flame made using the dark chocolate and a fine brush, and curved
by wrapping it around a roll.