Recipe RELIGIEUSES UPSIDE DOWN

To prepare this dish

Ingredient list

Chocolate crunch

198 g flour
30 g cacao powder
198 g fine sugar
165 g Elle & Vire gourmet butter 82% fat

Chocolate choux pastry

420 g milk
175 g Elle & Vire gourmet butter 82% fat
7 g salt
7 g sugar
182 g T55 flour
50 g cacao powder
420 g eggs

Crème pâtissière

1000 g milk
240 g egg yolk
200 g sugar
50 g flour
50 g powdered cream

White chocolate ganache

250 g milk
3 g vanilla powder
310 g white chocolate
190 g Original american cream cheese 34% fat
45 g gelatin mass

Peanut praline

550 g peanut praline (70% nut)
80 g peanut oil

Vanilla cream

1500 g pastry cream
750 g ganache

Gourmet coating

500 g chocolat noir 60%
80 g grape seed oil

Decorative cream

56 g milk
56 g sugar
42 g gelatin mass
120 g Mascarpone
515 g Excellence whipping cream 35% fat

Assembly

QS peanuts, chopped and calibrated
QS Gold powder

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Original american cream cheese 34% fat

Mascarpone

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Chocolate crunch

   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
   diameter.
2. 2

   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.
3. 3

   Crème pâtissière

   Make a crème pâtissière.
4. 4

   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.
5. 5

   Peanut praline

   Mix the ingredients together.
6. 6

   Vanilla cream

   Loosen the crème pâtissière then, add the ganache.
7. 7

   Gourmet coating

   Melt the ingredients together at 35°C.
8. 8

   Decorative cream

   Boil the milk with the sugar. Add the gelatine mixture and the mascarpone. Add the cream whilst mixing. Place in the refrigerator.
9. 9

   Assembly

   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.

Do you need help?

Do not hesitate to contact our chefs