All chocolate

50 recipes 100% CHOCOLATE

dark, milk or white
to be enjoyed everytime

Chocolate...
verrine

individual

Small pots of cream in three flavors 4_

Venetian biscuit 16_

Cream with chocolate and orange 6_

Dessert chocolate and raspberry 18_

Coffee, mascarpone and chocolate 7_

Chocolate marquise 19_

Exotic chocolate soup 8_

Warm chocolate pudding cakes 20_

Mars fondue with banana 9_

Chocolate cake andcherries 21_

Velvety chocolate praline 10_

Pure chocolate fondant 22_

Chocolate-orange iced verrines 11_

Chocolate fondant 24_

Milk chocolatemousse 12_

Fondants with chestnuts 25_

Chocolate mousse with espelette pepper 13_

Heart to heart fondant 26_

Chestnut mousse 14_

Love duo clementines and chocolate 27_

Tiramisu withtea and White chocolate 15_

Half-cooked chocolate 28_

Delicious with chocolate 29_

summary

creative
Gourmet spoons 30_
Sand roses 32_
Kumquats chocolate 33_
Candied orange chocolate 34_
Caramels with chocolate 35_
Chocolate whoopie pies 36_
Macaroons chocolate 37_
Brownies with coffee 38_
Chocolatesausage with pistachio 39_

pleasure...
revisited
Chocolate eclairs 40_
Waffles with caramelized pears and chocolate 42_
Tagliatelli pancakes andchestnut chocolate 43_
Chocolate almond mille-feuille 44_
Chocolate mille-feuille-peach 46_
Mille-feuillewith chocolate andcandied orange zest 47_
Chocolate tart 48_
White chocolate and lime tartlets 50_
Nut andchocolate tartlets 51_
Spicy chocolate tartlet 52_
Chestnut and chocolate tartlets 53_

gourmand
Pear-chocolate fondant 54_
Charlotte with chocolate mousse and vanilla pears 56_
The royal 57_
Easter cake with chocolate and strawberries 58_
Chocolate apricot cake 59_
Chocolate-mint log and candies 60_
Chocolate and caramelized walnut terrine 61_

summary
3

For 4 people
Preparation 30 min
Cooking time 50 min
For the coffee cream
40 g of caster sugar

Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

20 cl milk
15 cl of single cream
2 eggs
1 tbsp coffee extract liquid
For the vanilla cream
40 g of caster sugar

1. For the coffee cream, In a saucepan, boil

5 cl of single cream

the cream and coffee extract. Whisk the eggs

20 cl milk

and sugar in a bowl, stir in milk, coffee

2 eggs

cream and mix. Strain and pour the cream into

1 tbsp of vanilla powder

For the chocolate cream

4 verrines.
2.

For

the

vanilla

cream:

mix

the

vanilla

50 g caster sugar

powder and sugar in a terrine. Boil the cream

30 cl milk

and milk. Add the eggs in the terrine and whisk

3 eggs

the mixture gradually adding the hot milk.

20 g unsweetened cocoa powder

Strain and pour into 4 verrines.

Small pots of cream

in three flavors
3. For the chocolate cream: boil the milk.
Whisk the eggs, sugar and cocoa and gradually
add the milk, stirring. Pour into 4 verrines.
4. Preheat the oven to 120C (th.4). Fill a
baking pan with water halfway up and have all
the verrines in the dish. Bake for 40 min.
Allow to cool and keep in refrigerator until
serving.

For 4 people
Preparation 25 min
Cooking time 20 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH

Cream with chocolate

and orange
1.

Heat

the

cream,

pour

the

boiling

on the grated chocolate and mix. Whisk

the

egg

vanilla

yolks
sugar

with
and

the

caster

cinnamon.

sugar,

When

the

mixture becomes white and foamy, pour the

chocolate cream, mix then transfer it in
a heavy saucepan.

without boiling. When cooked, the cream

be

smooth

and

coat

the

wooden

spoon. Divide into cups and let chill in

the refrigerator until serving.
3. Draw an orange peel with a paring
knife and slice it. Pour the syrup of cane
sugar and 10 cl of water in a saucepan.
When boiling, add the zest and cook for
20 min. Peel the oranges and separate the
quarters. Sprinkle with boiling syrup and
add the zest. Allow to cool. Divide the
orange zest on the chocolate cream and
serve.

40 cl of liquid cream
6 egg yolks
150 g dark chocolate
100 g of caster sugar
1 packet of vanilla sugar
10 cl cane sugar syrup
1 pinch of cinnamon

2. Cook gently, stirring constantly and

should

2 oranges

1. For a coffee jelly: heat the coffee,

add 20 g of sugar and gelatin has been
softened in cold water and wrung out.
Keep in the refrigerator.
2. For the mascarpone cream: Whisk the
mascarpone

with

the

vanilla

sugar.

Beat 2 egg whites until stiff and fold

them to the previous preparation.

Coffee, mascarpone
125 g dark chocolate
250 g mascarpone
100 g of caster sugar
1 packet of vanilla sugar
4 eggs
25 cl of strong coffee
3 sheets of gelatin

and chocolate
3. For the chocolate mousse: beat the
remaining 2 egg yolks with remaining
sugar until frothy. Melt the chocolate
broken into pieces in the microwave,
average

power.

Add

it

to

the

egg-

sugar mixture. Beat egg whites until

For 4 people
Preparation 50 min
Cooking time 15 min
waiting time 1 h
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

stiff and fold them gently into the

preparation.
4. Arrange in the glass jars with a
layer of chocolate mousse, a coat of
mascarpone cream and a coat of coffee
jelly.

Keep

in

refrigerator

until

serving.

for 4 people
Preparation 30 min
Cooking time 5 min
Recipe_Hector BAROTOQUI
PHOTO_Laurent ROUVRAIS

300 g dark chocolate

25 cl of low-fat single cream
80 g brown sugar
25 cl of juice of passion fruits
A handful of lychees
1 ripe mango
1 small pineapple
4 small bananas
A handful of kumquats

Exotic chocolate soup

tips

All fruits are welcome: red berries

(strawberries, raspberries,
blackberries...), dried fruits (figs,
dates, prunes ...) and even small cakes
(mini-madeleine or warm brioche cubes).
The choice is yours!

1.

Slowly

heat

the

cream

with

the

grated chocolate until it is completely

melted. Add the sugar and juice of the
passion fruits, mix well and set aside.
2. Peel and stone the lychees. Peel
the mango, pineapple and bananas, cut
them

into

pieces.

Spear

the

fruits,

including kumquats, onto wooden skewers

3. Serve the fruit kebabs accompanied
by chocolate sauce..

for 4 people
Preparation 10 min
cooking time 10 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE GAULT
6 Mars bars
10 cl of cream
4 slices of brioche
4 small bananas
1/2 lemon

Mars fondue
1. Lightly toast the brioche

with banana

slices and cut them into cubes.

Peel bananas and cut them into
pieces.

Sprinkle

them

with

lemon juice to keep them white.

2. Bring the cream to a boil
in a saucepan. Add the chopped
Mars bars. Melt over low heat,
stirring

constantly.

Divide

the hot fondue into 4 ramekins

placed on the plates. Arrange
around the brioche and banana
pieces. Each dip them in his
little melted.

For 4 people
Preparation 20 min
Cooking time 10 min
waiting time 1 h
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

1. In a saucepan, bring to
a boil 40 cl of water, the
chopped chocolate and sugar.
Mix and pour into cups. Put
in the refrigerator.
2. Whisk the chilled cream
into whipped cream. Add the
icing

sugar

while

beating.

Put in the refrigerator.

3. Peel the bananas, cut them
into slices and sprinkle them
with lemon juice.

Velvety chocolate
170 g special praline-filled chocolate for pastry
4 slices of brioche
2 bananas
1 lemon
40 g sugar
30 g of icing sugar
20 cl of single cream
30g butter
2 tsp vanilla powder

praline

4. Cut the brioche into pieces

and fry in a pan with butter.
Sprinkle with vanilla.
5. To serve, garnish the soup
with chocolate whipped cream,
banana slices and brioche.

10

1. Boil 40 cl of water with the

caster

sugar

and

orange

syrup.

Dip the mint leaves except 4 in

For 4 people
Preparation 15 min
Cooking time 10 min
waiting time 3 h
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

the syrup. Let steep for 15 min.,

covered. Grate the chocolate.

Chocolate-orange
2. Warm the syrup without boiling.
Remove from the heat, strain and
add the grated chocolate. Once it

iced verrines

is melted, add the cocoa, mix and

get caught in ice cream maker.
3. Shape into quenelles of sorbet
and distribute them in verrines.
Serve immediately, decorated with
candied orange zest and mint leaves.

100g dark chocolatemade up

of 85%cocoa
180 gof caster sugar
70 gunsweetened cocoa
1bunch of fresh mint
1 dash oforange syrup
50g ofcandied orange zest

11

for 4 people
Preparation 10 min
waiting time 15 min
cooking time 10 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE-GAULT

Milk

chocolate mousse

A milk chocolate bar to make

1. Melt the chocolate, broken into pieces over a bain-

pastries

marie or in a microwave on medium power. Add the Nutella

1 tablespoon of Nutella

and smooth the mixture.

4 extra-fresh eggs

2. Separate the yolks from egg whites. Whisk the eggs

yolks gradually incorporating the melted chocolate.
Beat the egg whites until stiff. Add the 1/3 in the
chocolate, whisking rapidly and then gently fold in
the rest.
3. Divide the mousse into individual ramekins. Place
in freezer for 15 min., then refrigerate until ready to
serve with biscuits.

12

For 4 people
Preparation 20 min
cooking time 5 min
waiting time 20 min
1.

Melt

the

chocolate

with

the

butter

Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

either over a bain-marie or in microwave

on medium power. Smooth the mixture.
2. Separate the yolks from egg whites.
Stir the yolks and Espelette pepper in
the melted chocolate.

Chocolate mousse

with espelette

pepper

3. Whisk the egg whites with a pinch of

salt

until

stiff,

add

sugar

to

finish.

Gently fold 1/3 of the egg whites into the

chocolate and then add the remaining, mix.
4. Divide the mousse into individual bowls
and place them in freezer for 20 min.
before serving.

200 g dark chocolate

100 g butter
4 eggs
1 tablespoon sugar
2 pinches of Espelette pepper
A pinch of salt

13

for 4 people
Preparation 30 min
Cooking time 20 min
Recipe_Hector BAROTOQUI
PHOTO_Laurent ROUVRAIS

Chestnut mousse
250 g natural sweet chestnuts

1. Put the single cream in the freezer.

30 cl single cream

Cook the chestnuts in the milk and

30 ml milk

sugar for 20 min., put them through

80 g sugar

ricer, mix well.

100 g of cocoa content chocolate

80 g double cream

2. Beat the single cream into whipped

cream, add it to the mashed chestnuts,
refrigerate.
3. Gently melt the chocolate with one
tablespoon

of

water,

turn

off

the

heat, add the double cream.

4. Serve cold the chestnut mousse with
warm chocolate ganache.

14

2 eggs

1. Separate the egg whites from the yolks. Beat with wire whisk

250 g mascarpone

the yolks and sugar until the mixture whitens. Beat the egg

3 tbsp caster sugar

whites until stiff.

1 package of mini-sponge
finger biscuits

2. Beat the mascarpone with a fork. Fold into the egg yolks and

A white chocolate bar

sugar mixture, then, gently add the egg whites.

30 cl of well brewed Earl

Grey tea

3. Dip, without soaking, biscuits one by one in the tea. Place

3 biscuits in the bottom of each verrine, cover with mascarpone
mixture, place again 3 tea biscuits, then a layer of cream.
Cool and refrigerate.
4. Grate the white chocolate bar with a fine grid. Sprinkle the
tiramisu with white chocolate shavings and serve immediately.

Tiramisu with tea

and White chocolate
for 4 people
Preparation 30 min
no cooking
Recipe_Hector BAROTOQUI
PHOTO_Laurent ROUVRAIS

15

for 4 people
Preparation 30 min
Cooking time 15 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH

Venetian biscuit
3 eggs
80 g powdered sugar

1. Preheat the oven th. 6 (180 C). Cover a baking

sheet with buttered parchment paper.

50 g flour
200 g mascarpone

2. Whisk in a bowl the egg yolks and sugar until the

100 g of cherries in syrup

mixture whitens. Stir in ground almonds and flour. Beat

50 g of dark chocolate

the egg whites until stiff and add them to the previous

20 g of almond powder

preparation.

1 packet of vanilla sugar

10 g butter

3. Roll out the dough on parchment paper. Bake 15 min.

turn out the biscuit and cut out 12 discs.
4. Mix the drained cherries with mascarpone and vanilla
sugar. Spread the cream on the discs, repeat until all
the ingredients finish with a biscuit disc. Garnish with
chocolate shavings and serve immediately.

16

17

For 4 people
Preparation 30 min
Cooking time 15 min
waiting time 3 h
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH

1. Heat the milk in a saucepan until

boiling.

Pour

the

boiling

on

the

chocolate cut into pieces. Let stand

for 5 min., then stir well.
250 g raspberries

2. Whisk in a bowl the egg yolks with

150 g dark chocolate

the caster sugar and vanilla sugar.

6 eggs

When the mixture is foamy, pour over

20 cl of liquid cream

the chocolate milk. Bring in a saucepan

40 cl whole milk

the mixture over low heat and leave

120 g of caster sugar

to the creaminess without stirring and

1 packet of vanilla sugar

without boiling. The cream is ready

1 tbsp. of icing sugar

when it coats the wooden spoon. Let it

150 g of sponge cake

cool.

Dessert chocolate
and raspberry
3. Whip the cream to a firm whipped
cream.

At

the

end,

add

the

icing

sugar. Incorporate the whipped cream

to the chocolate. Pour the mixture into
ramekins. Put on each of them a disk
of sponge cake. Press lightly. Cover
with

plastic

wrap

and

slide

in

the

refrigerator for 3 h.
4. Turn out at the last moment, garnish
with raspberries and serve immediately.

18

for 4 people
Preparation 20 min
Cooking time 10 min
waiting time 6 h
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH

1. Chop the chocolate coarsely,

put the pieces in a bowl. Set this
bowl in a bain-marie hot but not
boiling, let the chocolate melt
slowly.
2. Separate the yolks from egg
whites. Whisk the yolks with the
caster sugar and vanilla sugar.

Chocolate marquise
3. When the chocolate is melted,

200 g of chocolate

remove from heat and let cool. Add

6 eggs

the butter cut into pieces and mix

150 g butter

to get a smooth preparation. Pour

200 g of caster sugar

over the egg yolks and mix.

1 tbsp. of icing sugar

2 sachets of vanilla sugar

4.

Beat

the

egg

whites

until

stiff then add the icing sugar.

Incorporate them in the previous
preparation.

Divide

into

individual molds, make equal the

surface and keep in the in the
refrigerator for 6 h. turn out and
serve chilled.

19

1. Melt 100 g of chocolate in a bainmarie. Remove from heat, add 100 g of

butter cut into small cubes, mix to
a smooth preparation. Butter small
molds with the remaining butter.
2.

Preheat

Break
the

the
sugar,

oven
eggs

to
into

almond

180C
a

(th.6).

bowl,

powder,

add

whisk

vigorously until frothy, then add

the chocolate mixture and butter,
and finally the flour mixed with the
yeast.

Warm chocolate
3. Divide the dough into the molds,
without filling them completely. Bake
for 15 min.
4. Melt the remaining chocolate in
a bain-marie. Turn out the cakes,
top them with melted chocolate and
decorate with pecans and serve warm
or cold.

pudding cakes
150 g chocolate for baking
100 g of sifted flour
1/2 teaspoon baking powder
120 g butter
3 eggs
100 g soft brown sugar
100 g almond powder
60 g of pecans

For 4 people
Preparation 30 min
Cooking time 15 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH

20

For 4 people
Preparation 1 h
Cooking time 20 min
150 g dark chocolate
100 g ground almonds

Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

50 g caster sugar
50 g icing sugar
20 g flour
4 eggs + 4 egg yolks
15 cl single cream
30 g butter
100 g of cherries in alcohol

one more recipe+

Fluffy white chocolate

Cut 150 g white chocolate into pieces and
melt in a water bathwith 50 g of cream. Once
melted, mix with 100 g powdered sugar, 1
packet of vanilla sugar, 80 g ground almonds.
Stir in 3 egg yolks one by one. Beat the egg
whites until stiff with remaining 1 pinch of

1. Mix the chocolate melted over a

salt and gently add to the mixture. Pour into

bain-marie with 4 whole eggs yolks,

a mold and bake about 30 min. Serve warm with

flour and almonds. Add the egg whites

raspberry jelly or roses.

beaten stiff.

fluffly Chocolate cake

and cherries
2. Preheat oven th.6 (180C). Pour
the mixture into 4 buttered molds.
Add a cherry and bake 15 min.
3. Beat the 4 egg yolks with sugar.
Put in a water bath by adding 5
tbsp. of cherry juice. Remove from
the water bath as soon as the cream
thickens.
4. Whisk the cream cold cream. Add
the icing sugar and mix with cream
eggs and sugar.
5. Turn out the icing, top with
cream and serve immediately.

21

22

For 6 people
Preparation 35 min
waiting time 30 min
cooking time 12 min
Recipe_PRISMAPIX
PHOTO_MARIELLE-GAULT

1. Prepare the fondant. Melt the chocolate

broken into pieces with the butter. Stir and
let cool. Beat 4 egg whites and stir in powdered
sugar. Add 1 tbsp. of stiffly egg whites into
the melted chocolate. Mix and add an egg yolk
and flour. Stir in the remaining whites. Cool
and refrigerate.
2. For the ganache, boil the cream. Add spices
and the zest out of the heat and set aside

For the fondant

for 30 min. Filter, bring to boil again, then

100 g dark chocolate

pour over the chocolate and the chopped praline

25 g of sifted flour

filled chocolate. Mix and then fill in a loaf

25 g powdered sugar

pan lined with parchment paper. Keep in the

15 g butter

freezer.

4 egg whites + 1 yolk

Pure chocolate fondant

3. Preheat the oven th.6 (180C). Cut 6 squares
in the cold ganache. Fill 6 moulds halfway with
the fondant, add a square of ganache, complete

For the ganache

60 g dark chocolate chopped
15 cl of cream

with fondant. Bake for 8 min.

60 g of praline filled

4. Mix and heat the ingredients of the cream

4 pinches of cinnamon

over medium heat. Let stand for 2 min. the

fondants out of the oven before removing from
pan. Serve surrounded by chocolate cream.

chocolate
2 star anise
zest of 1/2 lime
For the cream
25 g of cocoa
60 g powdered sugar
15 g butter

23

1. Melt the pieces of chocolate with the butter

in a bain-marie or in the microwave medium power.
Make it smooth. Preheat oven th.6 (180C).
2. Whisk

the eggs strongly with sugar. Stir in

flour, cream and chocolate-butter mixture warmed.

Pour into a silicone mould of 20 cm and bake for
20 min.
3. Allow to cool. Turn out and keep in the fridge
until ready to serve the fondant cut into portion.

For 4 people
Preparation 15 min
Cooking time 30 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE-GAULT

Chocolate fondant
200 g of chocolate
to make pastries
150 g salted butter
3 eggs
100 g of caster sugar
15 g flour
6 tbsp. of cream

24

For 6 people
Preparation 10 min
Cooking time 15 min
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

100 g of chocolate special pastry

500 g of chestnut cream
3 eggs
100 g butter + 20 g
50 cl of custard
100 g of pieces of glazed chestnuts

chestnut

Fondants with
1. Preheat the oven th.6 (180C). Melt chocolate
and butter cut into pieces in a bain-marie. Make
it smooth and add the chestnut puree and mix well.
2. Beat the eggs with a fork and add them gradually
to the chocolate mixture. Pour into 6 small buttered
moulds and bake for 15 min.
3. Turn out the fondant on plates, pour the custard
around

and

sprinkle

with

the

pieces

of

glazed

chestnuts.

25

1. Bring to a boil the cream in small

saucepan. Mix with cocoa and pour this
mixture over the chopped candied ginger
and 20 g of sugar. Mix the preparation,
then let cool in the fridge.

for 2 people
Preparation 15 min
cooking time 20 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH

2. Coat 4 small heart-shaped pans with

softened

butter.

Preheat

oven

th.6

(180C).

100 g of chocolate for baking

1 tbsp. bitter cocoa
30 g of candied ginger

3. Melt the chocolate in a bain-marie

2 eggs

or microwave. Remove from heat, add the

80 g butter + 20 g for the tins

butter cut into small pieces. Separate

15 cl of cream frache fluid

the whites from the yolks.

60 g powdered sugar

Heart to heart
4. Add the remaining sugar in the egg
yolks and mix. Stir in the chocolate,
butter and cornstarch. Stiffly beaten egg
whites with a pinch of salt, add them to
the dough.
5. Pour into pans and bake 20 min. Serve
warm

the

hearts,

with

ginger

cream

well chilled. Garnish with small sugar

hearts.

Advice
You can make cookies in heart the day
before: then place them in the freezer,
simply bake the frozen yet at the same
temperature and for the same duration as
in the recipe.

26

20 g of cornstarch
salt

fondant

1. Preheat the oven th.5 (150C).

Melt a little butter and coat 2 small
moulds with a brush. Finely chop the
chocolate. Heat the cream and pour
it boiling over the chocolate. Let
stand for 5 min. and stir.
2. Mix the egg yolks with the sugar
powder, melted chocolate, remaining
butter,

ground

almonds

and

flour.

Beat the egg whites until stiff and

fold

them

into

batter.

Pour

into

moulds and bake for 20 min. Turn out

and let cool.

Love duo

clementines and chocolate

3.

Rinse

the

mandarin,

peel

and

chop it finely. Pour in a saucepan

the sugar syrup with equal quantity
of water. Add chopped zest and cook
gently.

Peel

the

clementines

and

roll them in the syrup to coat.

4. Serve the cake, decorated with
clementine syrup with their zest and
sprinkle with icing sugar.

2 small clementines
80 g of chocolate
60g butter
2 eggs
5 cl of liquid cream
30 g flour
60 g powdered sugar
40 g ground almonds
10 cl cane sugar syrup
icing sugar

For 2 people
Preparation 30 min
Cooking time 20 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH

27

1. Preheat the oven to 180C (th.6). In

a pot placed over a bain-marie, melt
the chocolate broken into pieces. When
its melted, add the butter cut into
pieces and mix.
2. In a bowl, whisk eggs and sugar
until

mixture

is

smooth.

Add

the

melted chocolate, then, gradually add

the flour and salt. Mix well.
3. Pour the mixture into small molds
buttered and floured and bake for about
15 min. Serve immediately.

180 g dark chocolate

115 g butter + 15 g for the molds
125 g brown sugar
50 g flour
4 eggs
A pinch of salt

For 6 people
Preparation 15 min
Cooking time 15 min
Recipe_Philippe ASSET
PHOTO_Philippe ASSET

Half-cooked chocolate
tips
For a half-cooked softer chocolate, you
can make this recipe by using half of dark
chocolate and half of milk chocolate. For a
touch of acidity, serve this dessert with
scoops of raspberry sorbet.

28

200 g of chocolate
1 jar of chestnuts in the natural (400 g)

1. Drain the chestnuts. Put them

175 g of caster sugar

in a saucepan with 50 g of sugar

2 packets of vanilla sugar

and vanilla sugar, cover well with

7 egg yolks

water and poach for 15 min. Drain

1/2 l of milk

and mix finely.

1 vanilla pod
100g butter

2. Melt the chocolate in a bain-

100 g of tiny pieces of glazed chestnuts

marie. Add the softened butter,

For 4 people
Preparation 45 min
cooking time 25 min
waiting time 3 h
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

Delicious

with chocolate

chestnut

puree

fragments

(except

decoration).

and

Cover

a
with

chestnut
few

for

plastic

wrap 4 large ramekins. Divide the

preparation, cover and keep in the
refrigerator for 3 h.
3. Pour the milk into a saucepan.
Add

the

vanilla

seeds

split

in

half lengthways, the pod and 50 g

of sugar then boil.
4. Mix the egg yolks with 75 g
of sugar. Pour the boiling milk,
without the vanilla bean, stirring
constantly. Pour the cream into the
pan and bring to a boil, stirring
constantly, until the cream coats
the spatula. Pour the cream into a
bowl placed in a dish filled with
ice to stop the cooking. Let cool,
stirring, then refrigerate.
5. Turn out the ramekins. Wrap with
cream, garnish with tiny pieces of
glazed chestnuts and serve.

29

30

60 g white chocolate to make pastries

30 g Toblerone

Gourmet
for 4 people
Preparation 15 min
Cooking time 3 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE GAULT

6 tbsp. of cream

spoons
1. Break the chocolate into pieces in a bowl,
add 5 tbsp. of cream. Melt in the microwave at
medium power (600 W) for 1 min. Make it smooth.
Fill to three quarters 8 spoons to have porcelain
presentation. Allow to cool.
2. Break the Toblerone into pieces in the bowl,
add 1 tbsp. of cream. Melt for 40 seconds in the
microwave, always medium power. Make it smooth.
3. Pour the melted Toblerone with a teaspoon of
the cooled white chocolate. Turn with a sharp
knife to form a swirl. Keep in the refrigerator
until the last moment. Serve with coffee.

31

For 4 people
Preparation 15 min
Cooking time 5 min
TEXTE & STYLISME_Christina BEL
PHOTO_Franck BEL

Sand roses
200 g cooking chocolate

1. Melt the chocolate with the butter.

25 g butter

Remove from heat, add the icing sugar.

2 tbsp icing sugar

100 g of petals popcorn (corn flakes)

2. Put everything in a large bowl, add

a small amount of corn flakes and mix.
Repeat the operation until all corn
flakes have been used.
3. Divide into small piles and place
them on a sheet of parchment paper.
Reserve
serving.

32

in

the

refrigerator

until

For 4 people
Preparation 20 min
Cooking time 10 min
Recipe_Hector BAROTOQUI
PHOTO_Laurent ROUVRAIS

VARIAtion
Wash, wipe and slice the
kumquats into quarters.
Remove the seeds and divide
the fruits into cups from
the microwave. Sprinkle
generously with powdered

20 kumquats
1 plate of milk chocolate to bake Nestle

1. Melt chocolate in bain-marie until it

become smooth.
2. Dip the kumquat one by one into the
chocolate, place them on a cake rack. Let
cool and enjoy.

sugar and cook for 3 min.

Serve warm.

Kumquats chocolate

33

1. Wash, wipe and cut the oranges

into slices about 5 mm thick.
2. Bring 50 cups water to a boil
with sugar and orange juice. Dip
the orange slices in the syrup,
cook
for

over
about

low
1

heat,

hour

30

covered,
minutes.

Remove from heat, let cool in

the cooking syrup for 30 min.
3.

Melt

the

chocolate

over

bain-marie. Drain one by one the

orange slices and dip them in
the melted chocolate. Dry them
on a cake rack before serving.

Candied orange
2 untreated oranges
250 g of sugar
5 cl of orange juice
300 g dark chocolate with high cocoa content

chocolate

for 4 people
Preparation 2 h
Cooking time 1 h 30
Recipe_Hector BAROTOQUI
PHOTO_Laurent ROUVRAIS

34

for 4 people
Preparation 20 min
Cooking time 20 min
waiting time 2 h
200 g of sugar

Recipe_Hector BAROTOQUI
PHOTO_Laurent ROUVRAIS

200 g of dark chocolate to 70% of cocoa

25 g salted butter

1. Make caramelize the sugar

with 65 g of hot water. Add

soft Caramels

butter and grated chocolate

then mix.

with chocolate
2. Pour the mixture on a baking
sheet covered with parchment
paper, allow to cool for 2 h
at room temperature.
3.

Cut

squares
Crystal

the
and

caramels
wrap

paper

to

them

into
with

preserve

them.

35

1.

Preheat

(th.6).

the

Mix

oven

the

to

flour,

180C
baking

powder, cocoa and salt.

2.

Quickly

beat

the

butter

and

sugar with an electric mixer. Add

the eggs and vanilla, whisking,
then, the preparation with flour
and then milk.
3. Divide 20 tablespoons of dough,
spacing

them

on

baking

sheet

lined with parchment paper. Bake

For the dough

for 10 min. Cool cookies on a rack.

120 g flour
70 g caster sugar

4. With an electric mixer, whisk

25 g unsweetened cocoa

the egg whites with cane syrup and

1/2 sachet of baking powder

salt. Add sugar and vanilla and

40 g butter

continue beating.

5 cl milk
2 eggs
1 tsp of vanilla extract
A pinch of salt

5. Garnish 10 cookies with cream

and

cover

with

the

10

other

cookies. Serve immediately.

Chocolate whoopie pies

for 4 people
Preparation 30 min
Cooking time 10 min
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

For the cream

75 g icing sugar
10 cl cane sugar syrup
2 egg whites
1 tsp of vanilla extract
A pinch of salt

36

For 4 people
Preparation 35 min
Cooking time 15 min
waiting time 20 min
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS
For the dough
4 egg whites
125 g ground almonds
250 g icing sugar

1. Prepare the filling: boil cream in

a saucepan. Remove from heat, add the
chocolate broken into pieces and the
butter.

Stir

until

the

mixture

is

melted. Stir in the kirsch and leave

to firm up in cool.

few drops of vanilla extract

2. Prepare the dough: preheat oven th. 6

For the filling

whites, icing sugar and vanilla. Beat

200 g dark chocolate

50 g butter
150 g crme frache
20 g of cocoa powder
2 cl Kirsch

(180C). Mix the ground almonds, 2 egg

the other 2 egg whites until stiff,
then fold them gently to the previous
mixture with a wooden spatula. Pour
all into a pastry bag fitted with a
plain nozzle about 8 mm in diameter.

Macaroons chocolate
3. Place a parchment paper on a baking
sheet. Form small heaps of dough making
sure to space them enough so they do
not

stick

between

them

in

cooking.

Bake for 10 min. When the macaroons are

cooked, peel them from the parchment
paper and let cool.
4. Pour the chocolate cream into a fitted
pastry bag. Put a rosette of cream on
half of the macaroons and cover with
the remaining macaroons.

37

200 g dark chocolate

1 tbsp. of instant coffee
80 g of walnuts
125 g salted butter
150 g of sugar

For 4 people
Preparation 10 min
Cooking time 25 min

3 eggs
25 g flour

Recipe_Thalie BARDINET
PHOTO_MARIELLE-GAULT

Brownies with coffee

1. Preheat the oven th.6 (180C).

Break the chocolate into pieces.
Melt it with butter, 2 min 30 in
the microwave on medium power.
Mix by turning.
2. Stir into the chocolate the
sugar then the eggs one by one,
stirring between each strongly.
Finally, add the coffee, flour,
chopped nuts.
3.

Pour

silicone.

into
Smooth

square
the

pan

surface.

Bake 20 min. Allow to cool, turn

out and cut into portions before
serving.

38

Pour 20 rondelles
Preparation 15 min
Cooking time 5 min
waiting time 7 h
Recipe_Hector BAROTOQUI
PHOTO_Laurent ROUVRAIS

Chocolate sausage
125 g dark chocolate
50 g butter
75 g of hazelnuts
75 g pistachios
12 Orange Pims cakes
100 g of golden raisins
icing sugar

with pistachio
1. Melt the butter and chocolate in a bainmarie. Add the hazelnuts and crushed pistachios
the

orange

Pims

chopped

into

pieces

and

raisins. Mix well and allow the preparation to

cool in the refrigerator for 10 min.
2. Roll the dough in plastic cling film to give
it the shape of a sausage and allow to cool
for 7 hours.
3. Coat the sausage with icing sugar and serve
it cut into slices.

39

40

1. Beat 2 egg yolks with a 50 g sugar and

30 g of flour. Add 30 cl of hot milk and
cocoa, stirring constantly. Pour into a
saucepan and cook 5 for minutes by whisking.
Allow to cool.
150 g flour
40 cl milk

2. Preheat oven th. 6 (180 C). Boil the

100g butter

remaining milk with 10 cl water, 80 g of

3 eggs + 3 egg yolks

butter, the remaining sugar and a pinch of

25 g of cocoa powder

salt. When boiling, add the remaining flour

100 g dark chocolate 70%

and stir briskly until the dough pulls away

60 g powdered sugar

from sides of the pan. Out of the heat,

10 cl of cream

put the mixture into a bowl and mix with

1 pinch of salt

3 eggs.

Chocolate
eclairs

3. VPour the batter into a pastry bag and

For 4 people
Preparation 20 min
Cooking time 35 min

4. Boil the cream and put it to melt the

Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

spread the pudding of dough on parchment

paper placed on the dripping pan of the
oven. Coat each clair with a mixture of
egg yolk and water. Bake 25 min.

chocolate,

stirring.

Add

the

remaining

butter into the mixture warm.

5. Open the cold clairs in half and fill
them with chocolate cream with the pastry
bag. Serve coat with chocolate frosting on
top.

41

for 4 people
Preparation 25 min
waiting time 30 min
cooking time 20 min
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

1. Prepare the waffle batter. Sift flour and

baking powder into a bowl, make a well in
center and add 80 g of melted butter, 2
beaten egg yolks, milk and 15 cl water.
Beat with electric mixer, and then stir in
powdered sugar, vanilla sugar and 2 pinches
of salt. Beat again.
2. Mount the 4 egg whites until stiff and
fold them in the preparation. Set aside for
30 min.

Waffles with caramelized pears

and dark chocolate

350 g flour

3. Prepare the chocolate cream. Melt in

sachet of baking powder

bain-marie the chocolate into pieces with 1

70 g powdered sugar

tbsp. of water. In a saucepan, mix the two

30 g of brown sugar

sugars, the egg and the yolk and then the

1 sachet of vanilla sugar

flour. Pour gradually the milk and melted

2 eggs + 2 egg whites

chocolate by stirring. Cook over low heat,

110 g butter

stirring constantly. Once boiling, remove

15 cl milk

from heat. Add rum and stir in butter. Pour

1/2

3 pears

into a bowl and keep warm.

10 cl oil (for the waffle iron)

Salt and pepper

4. Peel the pears, cut them in quarters by

retaining the tail and remove the seeds. Let

For the cream with dark chocolate

them caramelize in the pan in the remaining

125 g dark chocolate

butter with brown sugar, a pinch of salt

1 egg + 1 egg yolk

and pepper.

50 ml milk
50 g of sifted flour

5. Prepare 4 waffles in a waffle iron electric

50 g powdered sugar

oiled. Serve hot accompanied by pears and

1 packet of vanilla sugar

40 g butter
5 cl of rum

42

chocolate cream.

8 wheat pancakes
150 g dark chocolate
24 chestnuts natural
juice of 1orange
juice of 1 lemon
10 cl of muscatel
45 g butter
20 g sugar

Variant

Chestnut pancakes
Whip 250 g

of vanilla chestnut cream

incorporating 40 g of softened butter and

1 tbsp of brandy. Spread the cream on hot
pancakes. Roll them and top with whipped
cream.

1. Stack the pancakes a four by four,

roll them and cut them every centimeter
to get tagliatelli. Repeat for the other
4

pancakes.

Separate

the

tagliatelli

and set them aside.

2. Melt 25 g of butter and sugar in a
skillet until a light caramel. Add the
citrus juices and muscatel. Allow to
reduce by half over medium heat and set
aside.

Tagliatelli pancakes
and chestnut chocolate

3. Bring 25 cups of water to a boil

in a small saucepan. Add the chopped

chocolate and melt it, stirring with a
spatula. Add the remaining butter into
small pieces while continuing to mix
until smooth. Remove from the heat.
4.

Pour

muscatel
them

the
sauce

among

tagliatelli
to

reheat.

plates,

into

the

Distribute

forming

nests,

then, add a little muscatel sauce. Dip

the chestnuts in the chocolate, then,
arrange 6 in the center of each nest.
Serve immediately.

For 4 people
Preparation 15 min
Cooking time 10 min
Recipe_Philippe ASSET
PHOTO_Philippe ASSET

43

500g puff pastry

2 tbsp sugar
24morelloes

Chocolate almond
for 4 people
Preparation 40 min
Cooking time 15 min

mille-feuille

Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

1. Prepare the almond cream. Boil 2 tablespoons of water with

sugar for 5 minutes. Mix the 2 softened butter. Beat the egg

For the chocolate cream

150 g of chocolate
3 egg whites
15 cl of cold single cream
2 tbsp caster sugar
2 pinches of vanilla powder

whites with a pinch of salt until stiff and pour in the hot
syrup in a thin stream, whisking. Incorporate them in the
butter. Cool and refrigerate.
2. Prepare the chocolate cream. Melt the chocolate over
a bain-marie. Smooth it with a spatula, add the vanilla.
Beat the egg whites until stiff then add the sugar. Gently
foldthe chocolate and whipped cream into whipped cream. Cool
and refrigerate.

For the almond cream

100g butter

3. Preheat the oven to 180(th.6). Roll out the dough into

two rectangles of 30 x 24 cm. Put a rectangle on the baking
sheet lined with parchment paper. Put a grid over it to keep

80 g of almond butter the paste not swelling too much. Bake for 10 min. Sprinkle
(health food grocery) with icing sugar. Bake the other pastry in the same way.
75 g sugar

2 egg whites
A pinch of salt

Increase the oven temperature to 210C (th.7). Put the pastry

in the oven for 5 minutes to caramelize. Cut each rectangle
into 6 pieces of 15 x 4 cm.
4. Fit the pastry. Place the chocolate cream on a rectangle by
using a pastry bag. Add 6 morelloes. Place another rectangle
on top and spread the almond cream. Finish with a rectangle.
Serve the pastries fresh.

44

45

For 4 people
Preparation 45 min
Cooking time 45 min
waiting time 12h + 2 h
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

1. Rinse the peaches, remove the stones

and cut them into slices. Mix with lemon
juice and caster sugar. Set aside over
night.

Chocolate

-peach

mille-feuille
150 g of chocolate
500 g of peach
200 g of caster sugar
1 lemon juice
1 apple
2 sprigs thyme

2. The next day, melt chocolate in bainmarie. Make sure the chocolate is at 31C
thermometer. Spread it with the metal
spatula on parchment paper and let cool.
Mark 12 squares to the back and forth.
Allow to harden in cold for 1 hour.
3. Rinse the apple. Get the skin and
seeds

and

place

them

in

square

fin

tissue. Cut the apple into cubes. Add all

peaches. Bake for 30 min. Add the thyme
leaves 10 min before the end of cooking.
Let cool, remove the tissue. Place in
refrigerator for 1 hour.
4. Alternate on the plates the chocolate
squares and peach jam. Serve immediately.

46

For 4 people
Preparation 25 min
no cooking
Recipe_PRISMAPIX
PHOTO_MARIANNE PAQUIN

250 g of dark chocolate (80% cocoa)

25 cl of single cream

1. Break the chocolate and melt it over a

bain-marie or in a microwave. Mix well.
2. Pour one tablespoon of the melted chocolate

80 g of icing sugar
1 packetof vanilla sugar
1 tsp Cointreau
1 tbsp of candied orange peel

on a sheet of greaseproof paper over a tray

or a baking sheet. Roll it out into circle of
8 to 10 cm and 3 to 4 mm thick with the back
of the spoon. Repeat the operation 20 times
(or more, for safety). Cool and refrigerate.

Mille-feuille with chocolate

and candied orange zest

3. Using an electric mixer, whisk the chilled

cream with the sugars into whipped cream.
Stir in the Cointreau and beat a little bit
with the electric mixer. Cool and refrigerate.
Finely slice the candied orange peel.
4. Just before serving, put the millefeuilles
on each plate: Gently remove the chocolate
discs of the greaseproof paper, place a disc
of chocolate and a dollop of whipped cream
and then another disc of chocolate. Repeat
it to use five discs of chocolate trim, end
with the whipped cream. Decorate with candied
orange zest and serve immediately.

47

1 roll of puff pastry

200 g dark chocolate
20 cl of crme frache
2 tbsp of raisins
50 g caster sugar
40 g salted butter, softened
10 g unsalted butter

Chocolate tart
For 4 people
Preparation 55 min
waiting time 20 min
Cooking time 30 min

1. Garnish a buttered mould with puff

Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

2. Preheat the oven to 170C (th.6-

pastry. Reserve in refrigerator for 20

min.

7). Prick the pastry base with a fork

and precook the dough with a layer of
beans placed at the bottom for 15 min.
Halfway

through

cooking,

remove

the

beans.
3. Place the cream, sugar, chocolate
chips and raisins in a saucepan. Heat
the preparation over low heat. Remove
from the heat, stir in salted butter
and mix the preparation with a spatula.
4.

Fill

the

pastry

with

chocolate

cream, smooth. Decorate with raisins

and allow tocool before serving.

48

49

for 4 people
Preparation 15 min
cooking time 25 min
waiting time 1 h
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

1 roll of sugar crust pastry

250 g white chocolate
1 lemon
1 lime

1. Preheat the oven to 180C (th.6).

20 cl of single cream

Butter 4 tartlet pans and garnish the

20 g butter

sugar

2 leaves of gelatine

crust

pastry.

Prick

the

bottom

with a fork, cover with parchment paper

and dried vegetables and bake for 20
minutes. Unmold the tartlet bases.

White chocolate

tartlets
2. Soften the gelatin in cold water.
Rinse the lemons and finely grate the
zest.
3. Chop the chocolate. Bring the cream
to a boil and, remove from heat and add
the zests (reserve some zests for the
garnish) and the softened gelatine. Pour
the cream over the chocolate, let melt
and stir.
4. Pour the mixture over the tartlet
shells, cool and reserve in refrigerator
for

hours

before

serving

with the reserved zest.

50

decorated

and lime

300 g sugar crust pastry

250 g dark chocolate
25 cl crme frache
60 g pistachios
60 g of walnuts
60 g of hazelnuts
60 g of almond

1. Preheat the oven to 180C (th.6). Line 6

tart pans with the dough. Prick the bottom
with a fork and cover them with parchment
paper and dried beans. Bake for 15 min.
Remove the paper and beans and return to
oven for 5 min.

Nut andchocolate

tartlets

For 6 people
Preparation 15 min
Cooking time 25 min
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

2. Fry the nuts for a few minutes in a

non-stick skillet. Let them cool and then
chop coarsely. Distribute them among the
tart shells.
3. Chop the chocolate. Bring the cream to
a boil and pour it over the chocolate. Mix
and pour over the tarts. Let harden at room
temperature before serving cold.

51

For 4 people
Preparation 20 min
Cooking time 30 min
1 roll of short pastry

Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

200 g dark chocolate

2 eggs
25 cl of crme frache
1/2 tsp Espelette pepper

1. Preheat the oven to 180C

(th.6). Garnish the tart pans
with the short pastry. Prick
the bottom with a fork. Cover

Spicy chocolate

with parchment paper and dried

beans. Bake for 15 min.

tartlet
2.

In

crme

saucepan,

frache

and

heat

the

pepper

until boiling. Remove from the

heat, fold in the chocolate,
stirring, until smooth. Allow
to cool then, add the beaten
eggs.
3. Pour the chocolate mixture
over
dried

the

tartlet

beans

and

cleared

of

greaseproof

paper. Bake for 20 min. Let

cool before removing from pan.
4.

Serve

cold.

52

the

tarts

warm

or

For 4 people
Preparation 20 min
Cooking time 20 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH

1. In a bowl, put the flour and butter

cut into small pieces. Work with your
fingertips

until

mixture

sandy.

Add

pinch of salt, stir in 10 cl of water

with a fork and then roll into a ball of
dough. Cool and refrigerate.

Chestnut and chocolate

tartlets
200 g flour
100 g butter
3 eggs

2. Chop the chocolate and melt it over

a bain-marie. In a bowl, beat the eggs
with

the

vanilla

sugar

and

chestnut

cream. Add the single cream and melted

chocolate cooled.

10 cl of single cream
100 g of chestnut cream

3. Preheat the oven to 210C (th.7).

100 g dark chocolate

Roll out the dough, cut out discs to

2 packets of vanilla sugar

garnish the tartlets pans. Spread over

icing sugar

the chocolate mixture. Bake for 20 min.

A pinch of salt

Unmold and let cool on a rack.

4. Dust the tartlets with icing sugar,
decorate

with

chocolate

shavings

and

serve.

53

54

For 6 people
Preparation 40 min
waiting time 12 h
Cooking time 25 min
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS
1.

Preheat

the

oven

th.

(180C).

Mix

the

flour,

cornstarch and cocoa. Separate the whites from the

yolks. Whip them with 60 g of sugar.
2. Beat the egg whites by adding 40 g of sugar at
the end. Incorporate in the third of the yolks. Add
the melted butter, sifted mixture of flour- cornstarch-

25 g flour
25 g unsweetened cocoa
20 g of cornstarch
6 eggs

cocoa, then the remaining whites. Pour into a nonstick

100 g of caster sugar

round pan and bake about 25 min. Allow to cool.

50 g butter

Pear-chocolate fondant
3. Make the caramelized walnuts in a pan with 2 tbsp.

For the ganache

of sugar and a tsp. of water. Add a knob of butter and

250 g of dark chocolate

set aside.
4. Roughly chop the chocolate. Bring cream to a boil
and pour it over the chocolate in a bowl. Stir in the
butter. Mix well.
5. Peel, seed and cut the pears into slices. Mix them
with lemon juice and rum.

to 80% cocoa
30 g of walnuts
2 tbsp. of sugar
25 cl of cream
60 g butter
3 pears
1/2 lemon
10 cl of rum

6. Cut the cake into two discs. On one half, place the
pears with half of their juice, top with one third
of the ganache and chopped walnuts. Place the other
biscuit soaked in the remaining juice over the pears,
then cover with the remaining ganache. Smooth with a
spatula. Keep in the refrigerator for 12 hours before
serving, decorated with edible gold leaf.

55

For 6 people
Preparation 1 h 30
waiting time 12 h
Cooking time 15 min
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

1. Preheat the oven th. 6 (180 C). Mix the flour and
cocoa. Whisk the egg whites until stiff not too firm,
gradually incorporating the powdered sugar. Add the
egg yolks while whisking the mixture. Then stir in
the flour with cocoa.
2. Cover a baking sheet with parchment paper. Spread
half of the dough into a disc 15 cm of a thickness
of about 2 mm thick. Spread the rest of dough into a

Charlotte
with chocolate
mousse
and vanilla
pears

rectangle of 20 x 30 cm. Sprinkle all with half of

the icing sugar. Set aside for 5 min and sprinkle
again. Bake about 15 minutes. Let cool off the oven
and cut the rectangle strip of 3 x 10 cm. Drain the
pears in syrup and sprinkle them with vanilla sugar.
3. For the mousse, melt the chopped chocolate in a
bain-marie. Gradually stir in hot milk by stirring.
Add the egg yolks and reserve in warm bain-marie,
remove from heat.
4. Mix the egg whites with sugar and lemon juice.

For the biscuit with cocoa

120 g flour

Mount them in snow not too firm. Stir in 3 tbsp. of

white into the chocolate mixture and gently fold
the rest.

130 g caster sugar

30 g of icing sugar
6 eggs
40 g of cocoa powder
For the chocolate mousse
250 g dark chocolate
3 eggs
16 cl milk
30 g of powdered sugar
1/2 lemon
1 large can of pears in syrup
1 packet of vanilla sugar

56

5. Line a charlotte mould with plastic wrap leaving

it beyond the edges. Place the strips of biscuit on
the mould walls. Pour of the mousse and add the
diced pears drained. Repeat the operation ending
with a coat of mousse. Cover with the biscuit disc
and fold the plastic wrap. Keep 12 h in the fridge.
6. Turn out the charlotte 30 min. before serving,
decorated with pears, chocolate shavings and mint
leaves.

for 4 people
Preparation 1 h
cooking time 25 min
Recipe_Hector BAROTOQUI
PHOTO_Laurent ROUVRAIS

1. Beat the egg whites with sugar

until stiff. Then, add the icing
sugar, ground almonds and hazelnut
powder

sieved.

14

diameter

cm

Form

with

discs
the

of

round

pastry bag of 12 mm on a sheet of

5 egg whites
125 g of very thin pan cake

parchment paper. Bake cookies oven

th.6 (180C) for 25 min.

250 g of praline
365 g dark chocolate 53% cocoa

2. Melt the white chocolate. Add

75 g white chocolate

the praline and crushed pancake.

80 g of almond powder

Form a disc of 14 cm in diameter

20 g ground hazelnuts

and 1 cm thick. Keep in cool.

700 g cream well chilled

60 g powdered sugar

3. Melt 225g of chocolate. Whip

100 g of icing sugar

and mount 500 g cream and add it

20 g of honey

gradually to the melted chocolate.

40 g butter

Cool and refrigerate.

The royal

4. In a circle of 8 cm and 14 cm
in diameter, alternate layers of
biscuit,

dark

chocolate

mousse,

the feuillantine disc with white

chocolate and finish by smoothing
the dark chocolate mousse. Keep in
the refrigerator for 12 h.
5. Boil the remaining cream, butter
and

honey.

Pour

the

remaining

dark chocolate and stir until the

mixture is smooth. Turn out the
cake. Pour over the glazed honey
chocolate

in

the

fridge

until

serving.

57

500 g strawberries
An untreated orange
150 g chocolate pastry
3 large eggs
150 g butter
20 cl of liquid cream
150 g of caster sugar
1 tbsp. of icing sugar
50 g flour
10 cl cane sugar syrup
1 tsp. of orange flower water
12 small eggs in sugar
cocoa powder

for 4 people
Preparation 30 min
Cooking time 30 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH

1. Melt the butter, take it a little to

grease a cake pan. Preheat oven th.6 (180C).
Melt the chocolate and finely grate the zest
from the orange.
2. Break in a bowl the eggs, add zest and
powdered

Easter cake

sugar.

Whip

until

the

mixture

whitens. Add butter and melted chocolate

and flour. Pour into prepared pan and bake
for 30 min.

with chocolate and strawberries

3. Rinse and hull the strawberries, then
slice them thinly. In a saucepan, pour the
sugar syrup, add strawberries and cook over
high heat until a thick compote. Let cool
and pour the orange flower water.
4.

Split

thickness

the
and

chocolate
garnish

biscuit
with

in

the

strawberry

compote.
5. Whip the cream to get a whipped cream firm
and stir in sugar. Serve the cake topped
with whipped cream, decorated with small
colored eggs and sprinkle with cocoa.

58

For 6 people
Preparation 45 min
Cooking time 35 min
Recipe_PRISMAPIX
PHOTO_MARIELLE/GAULT

1. For the biscuit: preheat oven th.6-7

(200C). Melt the dark chocolate and 50
g of butter in a bain-marie. Whisk in a
bowl 2 eggs, 3 egg yolks, 40 g of sugar
and ground hazelnut.
2. Mount 3 egg whites until stiff,
adding 40 g of sugar. Incorporate the
mixture at the ground hazelnuts. Add
the melted chocolate and then the flour
and cocoa. Pour into a buttered pan and
sprinkled with sugar. Bake for 35 min.
Turn out warm and let cool.

Chocolate apricot cake

For the biscuit
125 g ground hazelnuts
100 g dark chocolate pastry
10 g unsweetened cocoa

3. For the filling: simmer for 20 min

the

apricots

covered

with

water

in

a saucepan. Then, mix them with the

kirsch.

Break

the

chocolate

into

30 g flour

bowl, pour in the net boiling cream

90 g sugar

and whisk until the mixture is smooth.

5 eggs

Stir in honey and softened butter by

60g butter

whisking.

For the filling

4. Cut the biscuit in half. Spread the

150 g dried apricots

apricot jam on one half and top with the

150 g of chocolate to 65% cocoa

other. Cover the warm ganache spread

25 cl of cream

with a spatula. Serve well chilled.

10 cl of Kirsch
60 g of honey
60 g softened buttered

Alcohol abuse is dangerous for health.

Consume with moderation.

59

350 g dark cooking chocolate

4 eggs

1. Preheat the oven th. 7 (210 C).

Beat

the

egg

whites

until

stiff.

100 g flour

Whisk the yolks with the sugar. Add

10 cl milk

the sifted flour and mix. Gently fold

30 cl of cream

stiffly beaten egg whites and melted

25 g melted butter

butter.

100 g of caster sugar

2 tbsp. liquid honey

2. Roll out the dough about 2 cm on

10 mint leaves

a baking sheet lined with buttered

10 cl liquor Get 27

parchment paper. Bake for 10 min. When

12 minimacaroons green

the biscuit is golden, turn it on a

12 candies (strawberries Tagada

cloth and remove the paper. Dampen

or marshmallows cut into four)

the warm biscuit with liqueur mixed

with 15 cl of water and then roll it
in the cloth.

Chocolate-mint log

and candies
3. Boil in a saucepan the cream and
milk with mint leaves. Allow to infuse
for 10 min. off the heat. Boil again,
strain and pour over the chocolate.
Beat to smooth the ganache.
4.

Unroll

the

cooled

biscuit

and

garnish with three-quarters of the

ganache. Squeeze the log rolled in
plastic wrap and set aside for 2 h in
the fridge.
5. Remove the film, trim the ends of
the log and cover with the rest of the
ganache. Garnish with minimacaroons
and candies. Refrigerate for 1 hour
before serving.

For 6 people
Preparation 50 min
Cooking time 20 min
waiting time 3 h

60

Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

1. Place the green walnuts on a baking

sheet, slide them under the broiler
and brown. Prepare an amber caramel
with

sugar

cubes

and

tablespoons

of water. Add the walnuts, stir with

a fork, put them on an oiled baking
sheet. Allow to harden and coarsely
chop the half.
2. Line a cake pan with plastic film and
reserve in refrigerator. Cut the half

Chocolate
and caramelized

walnut
terrine

of the orange peel into cubes, prinkle

them with liquor.
3.

Melt

the

pieces

over

chocolate,
a

broken

bain-marie.

Boil

into
the

milk with 2 tbsp of cream, pour over

the chocolate and butter, mix.
4.

Prepare

simmering

bain-marie.

Dissolve the sugar in 10 cl of water,

140g dark chocolate

bring to a boil for 5 min. Mix the

6egg yolks

egg yolks in a bowl, whisking, add

20 g butter

the

syrup.

Place

20green walnuts

and

whisk

briskly

over

until

bain-marie
to

triple

150 gofsugar lumps

the volume. Remove the cream from the

40cl+ 2tbsp of singlecream

bain-marie and whisk until completely

1 tablespoon of milk

cooled. Gradually stir in the chocolate

140g of caster sugar

mixture, caramelized walnuts, peel of

2 tbsp oforange liqueur

oranges and cream whipped into whipped

1 tablespoon ofunsweetened cocoa

cream. Pour into the cooled mold and

100gof orange peel

for 6 people
Preparation 45 min
Cooking time 15 min
waiting time 12 h
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS

freeze for 12 hours.

5. Turn out the terrine, remove the
plastic film and dust with cocoa. Allow
at

room

temperature

for

20

minutes

before serving.

61

Brownies with coffee 38_

Gourmet spoons 30_

Candied orange chocolate 34_

Half-cooked chocolate 28_

Caramels with chocolate 35_

Heart to heart fondant 26_

Charlotte with chocolate mousse and vanilla pears 56_

Chestnut and chocolate tartlets 53_

Kumquats chocolate 33_

Chestnut mousse 14_

Chocolate almond mille-feuille 44_

Love duo clementines and chocolate 27_

Chocolate and caramelized walnut terrine 61_

Chocolate apricot cake 59_

Macaroons chocolate 37_

Chocolate cake andcherries 21_

Mars fondue with banana 9_

Chocolate eclairs 40_

Milk chocolatemousse 12_

Chocolate fondant 24_

Mille-feuillewith chocolate andcandied orange zest 47_

Chocolate marquise 19_

Chocolate mille-feuille-peach 46_

Nut andchocolate tartlets 51_

Chocolate mousse with espelette pepper 13_

Chocolate tart 48_

Pear-chocolate fondant 54_

Chocolate whoopie pies 36_

Pure chocolate fondant 22_

Chocolatesausage with pistachio 39_

Chocolate-mint log and candies 60_

Sand roses 32_

Chocolate-orange iced verrines 11_

Small pots of cream in three flavors 4_

Coffee, mascarpone and chocolate 7_

Spicy chocolate tartlet 52_

Cream with chocolate and orange 6_

Tagliatelli pancakes andchestnut chocolate 43_

Delicious with chocolate 29_

The royal 57_

Dessert chocolate and raspberry 18_

Tiramisu withtea and White chocolate 15_

Easter cake with chocolate and strawberries 58_

Velvety chocolate praline 10_

Exotic chocolate soup 8_

Venetian biscuit 16_

Fondants with chestnuts 25_

Waffles with caramelized pears and chocolate 42_

Warm chocolate pudding cakes 20_
White chocolate and lime tartlets 50_

index
62

a realization s-cuisine
photographs Prismapix / s-cuisine
2011 editions s-cuisine
editorship : prisma presse
graphic design : shirley leong ho
mock execution chroma : claire nijnikoff
printed by adm imprimerie numrique

63

All chocolate