Recipe of the month

Sweet tender with dark chocolate

Flourless chocolate sponge

  • Chocolate 63% 200 g
  • Butter 110 g
  • Egg yolks 100 g
  • Egg whites 200 g
  • Caster sugar 110 g
  • Corn starch 20 g

Melt chocolate and butter to 45°C and add starch, egg yolks and fold in whipped egg whites with sugar (meringue), weight 700 g per tray, greased and lined with a sheet of baking paper. Bake at 170°C for 8 minutes. After baking, place a frame around the sponge for the assembly.

Praline crunch

  • Milk chocolate 400 g
  • Feuillantine 300 g
  • Praline 100 g

Melt chocolate on bain-marie, add praline and feuilletine. Spread onto 60 x 40 cm frame onto chocolate sponge.

Chocolate ganache

  • Cream 1,800 g
  • Invert sugar 300 g
  • Chocolate 63% 1,650 g

Boil cream and invert sugar, pour onto chocolate. Pour onto previously spread crunch and freeze.

Hazelnut glaze

  • Cream 350 g
  • Water 40 g
  • Caster sugar 40 g
  • Glucose 60 g
  • Couverture Extra bitter 150 g
  • Gianduja 375 g
  • Couverture Brillance noir 400 g
  • Grapeseed oil 50 g

Boil cream and add water, sugar and glucose. Pour onto chocolates, Gianduja and finish with grapeseed oil. Leave to crystallise for at least 12 hours before use.

Cocoa shortbread

  • Flour 200 g
  • Butter 140 g
  • Cocoa powder 25 g
  • Eggs 40 g
  • Icing sugar 80 g

Mix all ingredients together except for egg until sandy texture. Finish with egg and roll out to 2.5 mm thick. Cut a moon shape and bake at 160°C for 12 minutes.

Cocoa tuile

  • Eggs 360 g
  • Corn starch 40 g
  • Flour 80 g
  • Grapeseed oil 100 g
  • Milk 500 g
  • Caster sugar 260 g
  • Chocolate 70% 400 g

Heat milk and hazelnut oil, pour onto eggs, flour and starch. Cook like a creme patissiere. Add chocolate and pour between two sheets of baking paper. Roll out to 0.7 mm thick on dough sheeter.


  • Fresh raspberries
  • Small pieces of baked shortbread, rolled in gold powder
  • Chocolate shavings

Recipe given by

Dominique Costa
Chef Pâtissier Grand Hôtel Café de la Paix, Paris

The idea?

We wanted to change this classic entremets by it shape.

The shape?

An original half-moon shape.

The flavours?

Concentrating on the intensity of chocolate.

The technical step?

Making the chocolate tuiles.


Take care with the glazing temperature.

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