Description
Silky chocolate ganache nestles between crisp feuillantine layers in this classic French dessert Chocolats a la Feuillantine Croquante. Pastry chefs from Paris celebrate delicate textures and rich chocolate notes with elegant precision.
Ingredients
Scale
- 200 g (7.05 oz) chocolate (dark, milk, or white)
- 50 g (1.76 oz) praline (optional)
- 50 g (1.76 oz) crispy lace crepes (type Gavottes), crumbled
- Chocolate chips
- Chopped hazelnuts
- 1 tbsp coconut oil or butter (optional, for smoother texture)
- Cocoa powder
Instructions
- Chocolate Preparation: Fragment chocolate into uniform pieces, ensuring consistent size for even melting and optimal texture.
- Melting Process: Use a double boiler or microwave, gently liquefying chocolate with careful, intermittent heating, stirring meticulously to prevent scorching and maintain smooth consistency.
- Texture Enhancement: Incorporate coconut oil or butter into molten chocolate, whisking thoroughly to create a glossy, luxurious blend with silky mouthfeel and refined appearance.
- Feuillantine Integration: Fold crisp, caramelized wafer crumbs into chocolate mixture, ensuring even distribution for a delightful crunch that complements the chocolate’s smooth texture.
- Tempering Technique: Carefully cool the chocolate mixture, spreading it on a marble surface or chilled baking sheet, manipulating temperature to achieve a perfect crystalline structure and professional-grade shine.
- Molding and Setting: Pour tempered chocolate into precise molds or create decorative shapes, allowing the confection to set in a cool, stable environment until achieving a brittle, glossy finish.
- Final Presentation: Delicately remove chocolates from molds, garnish with optional decorative elements like gold leaf or cocoa powder, ensuring an elegant and professionally crafted result.
Notes
- Precise Chocolate Chopping: Break chocolate into uniform, small pieces to ensure even melting and prevent temperature inconsistencies that could cause seizing or uneven texture.
- Gentle Melting Technique: Use low, controlled heat when melting chocolate to avoid burning, maintaining its delicate flavor and smooth consistency by stirring frequently and using indirect heat methods.
- Fat Integration Strategy: Add coconut oil or butter gradually while whisking to create a glossy, silky chocolate base that enhances overall flavor and provides a luxurious mouthfeel.
- Temperature Control Mastery: Monitor chocolate temperature closely, aiming for a precise melting point between 86-90°F to preserve chocolate’s delicate structure and achieve optimal shine and snap.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 5 mg