La Maison du Chocolat: easy and legendary recipes
Chocolate frosting ingredients
100g whole milk – 30g glucose syrup – 130g Dark Balanced 66% bar – 190g dark icing paste
Chocolate icing recipe
Bring the milk and glucose syrup to a boil.
Pour over the crushed chocolate and the icing paste.
Mix at 45°C until smooth and shiny.
The Chef’s tip: to know if your mixture is at 45°C, put a little icing on your lip: you should feel warm.
Pierce the bottom of the choux pastry at three points.
Garnish 70 to 75g of pastry cream using a 0.6 mm piping bag.
Frost the top of the éclair.
Chef’s tip: if you don’t have a piping bag, cut the éclair in half lengthwise and garnish with a spoon.
The recipe for the Pleyel cake from La Maison du Chocolat
100g Robust Dark 74% tablet
100g Dark Balanced 66% tablet
5 eggs180g unsalted butter
10g liquid vanilla extract
200g icing sugar
1 pinch of salt
20g caster sugar
100g white flour type 45
75g ground almonds
Butter a 25 cm long cake tin and set aside in the fridge.
Break the chocolates into small pieces with the butter in a bowl and — melt them in a bain-marie over low heat.
Separate the whites from the yolks and reserve the whites in a large bowl.
When the chocolate is melted, add the egg yolks, vanilla, icing sugar and ground almonds in order.
Take off the heat and add the flour.
Preheat your oven to 200°C.
Whip the egg whites until stiff with the salt, then add the caster sugar three times while whisking to firm them up.
Intimately fold the egg whites into the chocolate mixture with a spatula. When the batter is homogeneous, stop mixing.
Flour the previously buttered mold and pour the cake batter. Bake in the oven for 20 minutes.
Check the cooking by inserting the blade of a knife into the cake, it must come out clean when it is cooked. Take the cake out of the oven and turn it over in a dish.
Let it cool down before tasting.Tip: this cake will keep for 3 days at room temperature provided it is protected with plastic wrap.
225, rue du Faubourg Saint-Honoré, 75008 Paris, www.lamaisonduchocolat.com