Back to Recipes List   |    Print Friendly


 20160307 Chocolate Pastry and Chocolate Mouse

Chocolate Pastry


    • 2 cups (454g) butter

    • 1 cup (230g) sugar

    • Pinch of salt

    • 2 eggs

    • 1-2 teaspoons (5-10ml) vanilla

    • 2/3 cups (160g) bread flour

    • 1 7/8 cups (450g) pastry flour

    • 1/3 cup (80g) cocoa powder

    • 1 teaspoon (5g) baking powder



  1. Sift together bread flour, pastry flour, cocoa and baking powder.

  2. Cream together room temperature butter, sugar and salt until fluffy and light (start on low and increase to medium speed).

  3. Add eggs one at a time making sure it is fully incorporated (be sure to scrape down sides of the bowl) and add vanilla.

  4. Add sifted ingredients and mix only until combined.

  5. Roll on parchment into a log. Freeze until next class. (Defrost in fridge night before).

  6. Score into 3 equal parts.

Baking Dough

  1. Preheat oven 375°F (bake for 15-20 minutes for large flan/tart, 10-15 minutes for small tarts).
  2. Dust parchment paper lightly with flour and work dough slightly before rolling. Roll dough from the inside out.

To transfer your dough: you must work quickly

- Roll dough over pin and line up with pan

Mould into the pan

- Roll pin over the dough to get rid of excess dough

- Patch up spaces if necessary


*for flan, put the pan on the dough and cut out dough with an extra inch

Put dough in fridge 10-15 minutes ensure that dough is cold

Dock dough and bake





Syrup (Part 1)

    • 2 cups (500ml) water
    • 1 cup (250ml) sugar

*Note: you will use only 250ml syrup

(Part 2)

    • 370g bittersweet chocolate

    • 1 cup (250ml) syrup

    • 8 sheets gelatin leaves

    • 1L cream


Chocolate shavings




Syrup (Part 1)

  1. Place sugar and water in a saucepan bring to a boil. Lower heat and simmer for 5 minutes.

  2. Remove from heat.

(Part 2)

  1. Soak gelatin leaves for 10 minutes (squeeze out excess water).

  2. Whip cream to light and put aside.

  3. Over double broiler melt chocolate (be sure that water is not touching the bowl).

  4. Add syrup (250ml) to gelatin and stir with whisk (be sure gelatin is dissolved). Temper whipped cream to chocolate mixture first then fold in whipped cream.

  5. Pour or pipe into cold tart shells and put in fridge to set.

  6. Decorate with whipped cream, chocolate shavings and berries.


Serves 5


Posted: 2016-07-03