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Tonka chocolate dessert by Yann Couvreur

Dessert made with tonka beans and dark Cacao Barry origin chocolate from Saint Domingue.

This recipe was created by the well-known pastry chef Yann Couvreur (@yanncouvreur). The result of a passion developed over the years, but whose roots go back to his childhood. The introduction to various bakeries and pastry chefs, and the subsequent completion of training (BEP & CAP), made Yann Couvreur the renowned pastry chef from Paris. He trained in the kitchens of the Trianon Palace and Le Carré des Feuillants, among others. After receiving countless awards and broadening his horizons in pastry year after year, he opened his 4th luxury patisserie in Paris in 2021.

 

This recipe uses high-quality ingredients, such as the 70% origin chocolate from Cacao Barry. This chocolate contains a high cocoa percentage and offers a deliciously intense cocoa experience with fruity notes.

 

Cacao Barry is a French premium chocolate brand, founded in 1842. The origin of the cocoa beans is of great importance, as well as the diversity and distinctive flavor profiles that come with it. Cacao Barry chocolates are suitable for chefs and pastry chefs who want to stand out and take on the creative challenge.

Ingredients

138gWater
138gMilk
61gButter
61gGrape seed oil
6gSalt
165gFlour
217gEgg
14gCacao Barry 100% full aroma cocoa powder

121gMilk
121gCream
2gtonka beans
30gSugar
36gEgg yolk
23gCocoa mass
104gMexican, dark couverture chocolate
62gCocoa nibs

104gcream (35%)
12gGlucose
12gInvert sugar
6gGelatine
119gCacao Barry St. Domingue Pure Chocolate

164gWater
365gSugar
365gGlucose
219gCondensed milk
150gGelatine
300gCacao Barry St. Domingue Pure Chocolate

Cacao Barry St. Domingue Pure Chocolate

Cacao Barry 100% full aroma cocoa powder

Preparation

  1. Mix the milk with the salt, water, butter, and oil and bring to a boil.
  2. Remove the pan from the heat and add the sifted flour together with the cocoa powder.
  3. Mix everything into a smooth dough. Use a spatula for this.
  4. Dry the mixture over low heat.
  5. Work the mixture with the mixer on low speed until it has cooled down.
  6. Gradually add the eggs to the mixture.
  7. Fill the éclair molds halfway and let cool in the freezer.
  8. Place the éclairs on a baking tray with a Silpain mat and bake for 30 minutes at 190°C.

  1. Bring the roughly whipped cream and the milk together with the tonka beans to a boil.
  2. Add the whipped sugar and egg yolk mixture until it blanches.
  3. Strain the mixture into the Thermomix bowl and let it cook at 83°C.
  4. Pour the chocolate and cocoa mass in 3 parts over to create an emulsion.
  5. Mix and set aside in a cool place.
  6. Then mix the blended cocoa nibs with half of the crémeux and pipe the mixture directly into the molds.

  1. Heat the cream together with glucose and the invert sugar.
  2. Add the gelatin and pour the mixture in 3 parts over the chocolate.
  3. Mix and add the chilled cream while mixing.
  4. Set aside in a cool place.

  1. Heat water, sugar, and glucose to 102°C and add the condensed milk.
  2. Add the gelatin to the mixture.
  3. Pour the mixture in 3 parts over the chocolate you previously prepared in the thermomix.
  4. Mix to an emulsion and let cool.

  1. Temper the chocolate and make the chocolate shells in the silicone molds.

  1. Use the whisk to whip the ganache.
  2. Fill the molds with 1/3 ganache and add the Tonka crémeux.
  3. Use a ruler to cut the choux pastry and also fill the choux with the crémeux.
  4. Remove the chocolate shells from the molds.
  5. Freeze and decorate with dark glaze and cocoa powder.
  6. Place the chocolate shell on the filled choux pastry.