Valentines Dessert BOUCHEES D'AMOUR


Plated desserts


Steps: 8

An original recipe by L’École Valrhona Pastry Chef, Baptiste Blanc

Makes 24 desserts

Recipe steps


  • 50gwater
  • 40gEuropean butter
  • 60gbread flour
  • 2gsalt
  • 2gsugar
  • 100geggs
  1. Bring the water, milk, butter, salt, sugar, and butter to a boil. Sift the flour. Add the flour to the liquid, then put the mixture on high heat to get rid of the liquid content. Take the pan off the heat and gradually incorporate the eggs. Pipe out the choux pastry. Preheat the oven to 250°C (480°F), then once it is at temperature put the choux pastries in and switch the heat back down to zero. Keep the oven door closed. As soon as the choux pastry has blown up and started to change color, turn the oven back up to 180°C (355°F). Or bake in a fan-assisted oven at 165°C (330°F) for 23 min with the oven door ajar.


  • 60gEuropean butter
  • 70gbrown sugar
  • 70gbread flour
  1. Mix together the creamed butter, brown sugar and flour. Spread the mixture to a thickness of 2mm between 2 sheets of plastic, then freeze. Cut to size as desired.


  • 150gwhole milk
  • 30gegg yolks
  • 15gsugar
  1. Bring the milk to a boil and pour it into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 84-85°C (185°F), strain and use immediately.


  1. Once the crème anglaise has been heated and strained, slowly pour the warm mixture over the melted ALMOND INSPIRATION to make an emulsion using a spatula. Immediately mix using an immersion blender to make a perfect emulsion. Leave to set in the refrigerator.


  1. Heat the milk and sift in the sugar and pectin X58 mixture. Boil for 2 minutes. Gradually pour onto the melted ALMOND INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion. Keep gradually adding the milk. Pour out at around 45°C (115°F). This jelly can be reheated as many times as required – Simply make sure you heat it to at least 60°C (140°F) before using it at approx. 45°C (115°F).


  • 20gvegetarian agent
  • 60gsugar
  • 320gwater
  1. Mix together the sugar and vegetarian gelatin. Sift this into the water while it is still cold, then bring the water to a boil. Use it while hot.


  • 230gfrozen black currants
  1. Use plastic wrap to seal the black currants in a bowl. Put them in a bain-marie and leave to cook for around 2 hours until the black currants are mostly juice. Strain, but do not press.


  • 230gBlack Currant Juice
  • 55gsugar
  • 2gpectin NH
  • 10glemon juice
  1. Heat the juice to 40°C (105°F) then add the sugar and pectin mixture. Boil then add the lemon juice. Store in the refrigerator.

Assembly and finishing

Use tempered ALMOND INSPIRATION to mold several 48mm half-spheres. Use the same product to make some thin sheets of couverture between two pieces of acetate paper and cut it into rings with an outer diameter of 5cm and an inner diameter of 3cm. Leave to set. Turn out the half-spheres and assemble them with the rings of INSPIRATION. Use a piping bag with an 8mm nozzle to pipe out little Choux buns with a diameter of approx. 2.5cm. Put a 2mm-thick disk of Biscuit Crisp in place and bake. Put 6g of Black Currant Jelly in a 3cm silicone half-sphere mold and freeze. Make the Glaze. After it has come to a boil, use it to coat the domes of frozen Black Currant Jelly (have a toothpick to hand to help you) and place these on a silicone mat. Put the ALMOND INSPIRATION Jelly in a siphon and load it with two gas cartridges. Use some cutters to help you make round spots of Black Currant Jelly on the plate. Pipe 6g of Black Currant Jelly into the ALMOND INSPIRATION half-spheres, then use the siphon to fill it right up to the top with ALMOND INSPIRATION. Fill the Choux pastries with Crémeux and place them on the half-spheres. Then put a Black Currant Dome, glazed with the Vegetarian Jelly, in place on top of each Choux bun.

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