Cocoa Choux Recipe by Chef Simon Pacary
Plated desserts

Cocoa Choux

Made with MANJARI 64%

An Original Recipe by Chef Simon Pacary

8 steps

Recipe Step by Step

01

COCOA CHOUX

125g water 

50g butter 

2g salt 

2g sugar 

10g  COCOA POWDER VALRHONA  

75g flour 

125g egg 

In a saucepan, put the water, butter, salt and cocoa powder. Once to a boil and add the flour and dry on the heat. Put the dough in a mixer and add the eggs one by one. Pochee the dough in about 5 cm in diameter with a plain tip.

02

CRAQUELIN

200g butter 

200g brown sugar 

500g flour 

20g  COCOA POWDER VALRHONA 

Mix all the element in a bowl. Sheet as 1mn. Cut.

03

PASSION FRUIT AGAR

250g passion fruit puree 

300g water 

10p passion fruit 

125g sugar 

16g agar 

In a saucepan put the water, the passion fruit puree and the fresh passion fruit. Add the agar agar. And cook until boiling. Let cool to room temperature. Poured onto a plate. reserve in the fridge.

04

CRUMBLE FLEUR DE SEL

125g butter

125g sugar

175g flour

10g fleur de sel

125g egg yolk

In a bowl, combine the flour, sugar, butter and fleur de sel. Add the egg yolks and spread out on a baking sheet. Bake at 180 ° for 10 minutes

05

PASSION FRUIT MOUSSE

1l 35% cream

600g passion fruit puree 

150g sugar

7 gelatin sheets

With a mixer, whip the cream with the sugar. Mix 500 g of passion fruit puree with the cream. In a saucepan, heat the remaining 100 g of puree, and add the gelatin.

06

CHOCOLATE GANACHE

1l 35% cream 

600g  MANJARI CHOCOLATE

In a saucepan, bring the cream to boil. Pour the cream over the chocolate.

07

PASSION FRUIT COULIE

20p passion fruit

75g sugar

6 sprigs of thyme

20g grated ginger

Pass the passion fruit in a blender with the sugar and thyme then the ginger. Pass through a stainless bowl, let reduce and add the cornstarch. Pour into the molds.

08

CHOCOLATE SAUCE FOR KAPA

125g milk

25g water

85g sugar

65g MANJARI CHOCOLATE

30g  COCOA POWDER

In a saucepan add all ingredients except the chocolate until it comes to a boil. Pour over the chocolate.