Talented pastry chef, Yann Couvreur, has opened his new YouTube channel full of delicacies in which he shares his essential recipes. Last? His chocolates are filled with generous, intense vanilla cream. We reveal the recipe and tips so you can make your own!
Chocquettes, we love puffy and soft with sugar granules that nibble to the bite. And when it’s filled with cream, all the better! You can find it for all tastes: chocolate, red fruits, caramel … This is the recipe that pastry chef Yann Couvreur decided to share on his Youtube channel in a lighter version with vanilla cream. And not just any vanilla! blue vanilla From Reunion Island. Refined for two years, it is known for its aromatic strength. So it is perfect for adding flavor to your dishes and desserts! Another peculiarity of this recipe is choux pastry with orange blossom flavor. Once you try, you won’t be able to stop taking it. Find out right away A delicious recipe for chocolate with vanilla cream from Yann Couvreur !
The recipe for chocette with vanilla cream from Yann Couvreur
- 81 grams of water
- Milk 81 grams
- salt 3 g
- Butter 36 g
- Grape seed oil 36g
- T55 Flour 96g
- 127 gm whole eggs
- orange blossom
Boil milk, water, salt, butter and oil.
Professional advice: It is important to boil the liquid items as soon as the butter has melted, otherwise the other ingredients will evaporate.
Add the sifted flour over very low heat or remove from heat and mix with a spoon until a smooth paste is obtained. Dry the mixture over low heat. The goal is to dry the dough so it’s easier to work with. When the dough comes out easily from the pan, you can remove it from the heat.
Turn on the temperature with a stand mixer or pastry robot with the frying pan on speed 1 until it cools down to prevent the eggs from settling in the preparation. Gradually add the eggs and flavor them with a little blossom water. A good dough is homogeneous, smooth, supple, and firm. All you have to do is put it in the piping bag. Make regular little balls using your pocket on a baking sheet
Professional advice: Arrange the puffs in overlapping rows, making sure to leave enough space between them, as they will puff up during cooking.
Generously coat the balls with fine granulated sugar for an even more elegant look. Bake for 15 minutes at 175°C.
Professional advice: Make sure that there is sugar in all parts of the puffs, because when they swell, the grains will be more scattered.
- Milk 373 g
- egg yolk 89 g
- sugar 75 g
- Cream Powder 10gm
- T55 Flour 18gm
- vanilla 1 piece
- Gelatin mass 18 g
- Cream 117 gm
In a saucepan, heat the milk and scrape out the vanilla beans that you are going to put in the saucepan. Dry the pods, grind to an aromatic powder, then set aside.
In a bowl, mix sugar and egg yolk. Add flour and cornstarch together. Pour the hot milk into the bowl. Once the mixture is homogeneous, return to the skillet over the heat, whisking constantly. Your preparation should thicken and have a creamy texture.
Professional advice: The cream is ready when it comes off easily from the bottom of the pan, and then removed from the heat.
Now add gelatin that will dissolve on contact with heat, and mix.
Put a layer of coating on the bottom of a gratin dish and spread the cream until cool.
Professional advice: A film on contact (ie directly on the cream) to prevent a crust from forming as it dries.
Wait for it to cool to room temperature before placing it in the refrigerator to respect the cold chain.
Expert tip: To lighten pastry cream, whip cream with 35% fat content until well set. Gently add the whipped cream with a spoon. Put the cream into the piping bag.
Take the chouquettes and make small holes under the chouquettes using a nozzle (the same caliber used for the cream). All that remains is to stuff the pancakes and sprinkle them with a little icing sugar and vanilla powder.
Bon appetite !
And to reproduce more recipes from the pastry chef Fox, allow yourself to be tempted by his latest book:
12 Seasons – Yann Couvreur
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