Chocolate cube

  • 7 March 2019
  • min
  • For For 20 servings people
  • Prep Time
  • For For 20 servings people
  • Prep Time

Angelo MUSA – Meilleur ouvrier de France 2007

Les meilleures RECETTES des Meilleurs Ouvriers de France – Volume 1

Best Recipes - Editions GLD

Ingredients :

  • 1 cup water
  • 1 cup milk
  • 15 tablespoons butter
  • 1⁄2 tablespoon salt
  • 1⁄2 tablespoon granulated sugar
  • 2 1⁄4 cups flour
  • 8 eggs
  • 1 2/3 cups milk
  • 3 tablespoons cream
  • 4 egg yolks
  • 7 tablespoons sugar
  • 1/3 cup cornstarch
  • 6 1⁄2 oz chocolate (70%), melted
  • 2/3 cup butter
  • 1 1⁄2 oz mascarpone
  • 1/3 cup water
  • 3⁄4 cup granulated sugar
  • 51⁄4 oz glucose
  • 1/3 cup +2 tablespoons sweetened condensed milk
  • 2 1⁄4 oz gelatine (softened in a little water)
  • 5 1⁄4 oz dark chocolate (66%), melted

CHOUX PASTRY: In a saucepan, combine the water, milk, butter, salt and sugar and bring to a boil. Remove the saucepan from the heat and add the flour all at once, stirring until the dough forms a smooth ball.


Return the saucepan to the heat for 2 to 3 minutes to dry the dough. Turn the dough into a bowl, and add the eggs, one at a time, stirring after each addition until completely incorporated.


Butter square molds, and place them on a baking sheet. Fill a pastry bag with the dough and pipe it into the molds. Bake in a preheated 350°F oven for about 40 minutes. Unmold the cubes onto a rack and let cool.


CHOCOLATE CREAM: Make a pastry cream: Heat the milk and cream together in a saucepan. Meanwhile, beat the eggs and sugar briskly until they thicken and turn light yellow.


Stir in the cornstarch. Add a little of the milk mixture to the eggs, then return this mixture to the saucepan with the remaining milk/cream mixture and cook, stirring constantly for 5 minutes.


Turn the cooked cream into a bowl. Add the melted chocolate and butter, stirring. Let cool. Then beat in a mixer, adding the mascarpone little by little.


CING: Cook the water, sugar and glucose together to 220°F. Add the condensed milk and the gelatine. Pour over the melted chocolate, and beat in a mixer. Cool to 75°F.

The chef's advice

WINE RECOMMENDED : AOC Maury • Baies noires, moelleux élégant • 2008 • 10°C Domaine des Soulanes, Cathy et Daniel Laffite

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