Saint Chocolat

Elaboration:

Chocolate Diplomat Cream

· 750g of Vietnamese chocolate (70% cocoa) pastry cream
· 600ml of lightly whipped double cream (35% butterfat)
· 10g of powdered gelatine

Mix the rehydrated gelatine into part of the warm (35°C) pastry cream. Then add the rest and mix well. Lastly, gently fold in the lightly whipped cream.

Vanilla chantilly cream

· 300g of double cream (35% butterfat)
· 1 vanilla pod

Whisk together the cream and vanilla.

Praline cream

· 600ml of milk
· 400ml of double cream (35% butterfat)
· 400g of hazelnut praline
· 200g of egg yolk
· 90g of rice starch

Bring the milk and cream to the boil, together with the hazelnut praline. In the meantime, blend the egg yolk with the rice starch. Combine the mixture with the boiling liquids, and heat to 82°C. Cool the cream to +3°C, and then fill the profiterols.

Assembly:

Place the sponge cake sheet on top of the shortcrust pastry.
Spread the vanilla sauce and the chocolate diplomat cream.
Pipe the chantilly cream and garnish with the glazed profiterols.