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Chocolate Pavé

Pierre Mathieu

Chocolate Pavé

Recipe in 4 steps

Crispy Feuilletine Base

Milk chocolate ADAGIO 40% 300g 33.3 %
PURE HAZELNUT PASTE 100% 300g 33.3 %
Feuilletine 300g 33.3 %
Total 900g 100%

Melt the milk chocolate couverture over a bain-marie.

Add the hazelnut paste and the feuilletine.

Spread onto the tray.

Chocolate Sponge

Egg yolks 750g 24.1 %
Sugar 650g 20.9 %
Flour 375g 12.0 %
Cocoa 150g 4.8 %
Heated butter 225g 7.2 %
Egg whites 750g 24.1 %
Sugar 200g 6.4 %
Total 3100g 100%

Bake in a tray for 20 minutes at 190°C.

Beat the egg yolks and sucrose for 15 minutes.

Sieve the flour and the cocoa.

Melt the butter.

In parallel, beat the egg whites with the sucrose until foamy

Use rulers to slice to 1 cm thick.

Chocolate Ganache

Cream 500g 46.7 %
Trimoline 30g 2.8 %
Butter 100g 9.3 %
Dark chocolate VIBRATO 70% 440g 41.1 %
Total 1070g 100%

Bring the cream and the trimoline to the boil.

Pour onto the crushed chocolate.

Blend until a ganache texture is obtained.

Add the butter and blend again.

Vibrato Cream

Milk 85g 12.3 %
Cream 255g 37.1 %
Egg yolks 70g 10.2 %
Sucrose 45g 6.5 %
Dark chocolate VIBRATO 70% 210g 30.6 %
Powdered gelatine 3g 0.4 %
Cold water 18g 2.6 %
Total 686g 100%

Bring the cream and milk to the boil.

Pour onto the egg yolk and sugar mixture.

Bring to a slight simmer.

Add the rehydrated gelatine.

Pour onto the chocolate and blend.

Leave to cool.

Beat until light and airy and pipe in a zig-zag manner, respecting the 6 cm x 6 cm format.

Chill rapidly to set and flock for a black velvet effect.