Chocolate puff pastry 　巧克力酥皮


Rolled dough　整形面团

150 g T45 flour 面粉

400 g Elle & Vire Extra Dry Butter 黄油

25 g cocoa powder 　可可粉


Pastry dough

350 g T45 flour 面粉

10 g salt 盐

150 g water 水

100 g Elle & Vire Extra Dry Butter 黄油



Almond-flavoured chocolate ganache 杏仁巧克力甘那许

100 g Elle & Vire Whipping Cream 　动物鲜奶油

100 g whole almonds 杏仁粒

1 g bitter almond extract （杏仁香料？）

200 g dark chocolate (50% cocoa) （50%黑巧克力）

500 g Elle & Vire Chocolate Crème Brûlée Dessert Base 巧克力焦糖布丁胚

20 g Elle & Vire Gourmet Butter 　黄油



Matcha crème brûlée 　抹茶焦糖布丁

500 g Elle & Vire Vanilla Crème Brûlée Dessert Base 　香草焦糖布丁甜点胚

15 g matcha green tea　抹茶粉


RealisationChocolate puff pastry
Rolling out the dough:

Mix the butter, which should be at a temperature of 14°C, with flour and cocoa powder until a compact pastry is obtained. Place on a sheet of baking paper and roll out into a rectangle. Cover in plastic wrap and refrigerate at 4°C for 1 hr.
Making the pastry.

Incorporating the butter:

Roll out the chocolate butter pastry in the rolling machine to 6 mm while maintaining its rectangular form. Set aside.
Roll out the pastry dough in the rolling machine to 6 mm while maintaining its rectangular form, then place on top of the rolled out chocolate butter pastry.
Roll out dough 5 times using simple folds, with 1 hr of rest between each fold.

Almond-flavoured chocolate ganache

Heat the cream. Crush the almonds and leave to concoct for 30 min in the cream with the bitter almond extract. Strain.
Heat the cream again and add the Chocolate Crème Brûlée, then pour into the chocolate to obtain a ganache.
Lower temperature to 40°C, incorporate the creamed butter mixture.
Pour into round tins. Refrigerate.

Matcha crème brûlée
Bring the Vanilla Crème Brûlée to a boil, then add the matcha green tea. Blend. Pour over the chocolate ganache the same thickness of the matcha crème brûlée. Refrigerate.