Xavier Jacquin’s complete recipe
Soufflé (60 g per circle)
161 g coverage 66%
31 g egg yolks
155 g milk
10 g corn starch
102 g egg whites
41 g sugar
– To melt chocolate
– Boil the milk well and mix the cornstarch and the yolks
– Pour over the melted chocolate
The crunchy praline (15 g per tart)
150 g hazelnut praline
75 g black blanket
75 g éclat d’or
– Melt the chocolate
– Mix the chocolate and the praline
– Mix the chocolate and the praline with the golden chips
– Spread between two sheets with a wedge roller at 3
Almond and cocoa shortbread
120 g butter
90 g icing sugar
2 g salt
30 g almond powder
60 g flour
50 g eggs
150 g flour
25 g cocoa powder
– Beat the butter, icing sugar, salt, ground almonds, flour with a mixer
– Pour the eggs until a homogeneous mixture is obtained
– Then finish with the flour and cocoa powder, without giving body to the dough
– Spread out to 3 with a wedge roller
– Cut out 8 cm discs and 24.5 cm by 2 cm strips
– Darken in circles 8 cm in diameter
– Leave to rest for at least 1 hour in the refrigerator
– Cooking 160 degrees for 15 minutes
Assembling the pie
– Take a baked pie shell and put it back in its circle that was used for baking
– Cut a strip of baking paper 6 cm high and 30 cm long
– Lubricate the paper with a spray of grease
– Place it between the circle and the pie shell
– Place a crispy disc in the bottom
– Then the soufflé device (60 g)
– Bake at 190 degrees for six minutes
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