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cocoa streusel pie, chocolate cremeux, crunchy nougatine, vanilla whipped cream

Here's a pie that is not a pie, everything is in the last touch, which here is quite chocolaty!


Recipe for 10

Cocoa streusel

210 Gr
35 Gr
Cocoa powder
250 Gr
Almond powder
250 Gr
Brown sugar
4 Gr
4 Gr
Baking soda
250 Gr

Chocolate cremeux

335 Ml
335 Ml
35% cooking cream
135 Gr
Egg yolk
70 Gr
335 Kg
Dark chocolate

Crunchy nougatine

70 Gr
90 Gr
30 Ml
30 Gr
Corn syrup
3 Gr
90 Gr
Cocoa nibs

Vanilla whipped cream

300 Ml
35% whipping cream
50 Gr
Icing sugar
1 Tsp
Vanilla extract

Preheat your Oven at 300 °F

  • Cocoa streusel

    Put all the ingredients into a bowl, mix until you get a crumbly/sandy texture.

    When you get a smooth dough, spread it between two parchment paper sheets so you get a 3 mm thickness and place in the freezer for 15 minutes.

    Make isosceles triangles (7x12cm) and place them on a baking tray garnished of a sheet of parchment paper.

    Bake for 20 minutes at 150°C (300°F).


  • Chocolate cremeux

    Whisk the sugar and the egg yolks until you get a creamy color, bring the milk and the cream to a boil.

    Pour the milk and the cream onto the eggs very slowly while whisking and put back in the pan. Put back on a low heat and keep stirring with a spatula.

    When the mix coats the spatula, pour it onto the chocolate in a bowl. Stir to combine.

    Cool it as quick as possible.

  • Crunchy nougatine

    Warm up the butter, 2/3 of the sugar, the milk and the corn syrup to a temperature of 45°C (113°F).

    Mix the pectine with the rest of the sugar, add to the preparation on the heat.

    Whisk, bring to a boil, once removed from the heat, add the cocoa pods.

    Pour onto a sheet of parchment paper, cover with an other sheet and spread as thin as possible.

    Bake in the oven at 170°C (340°F) for 5 minutes.

    Allow to cool, then break.

  • Vanilla whipped cream

    Whisk the cream, the vanilla extract and the sugar to the desired consistency, keep in the fridge.

  • Plating and last touch

    Place a triangle of streusel on a plate, then with a pastry bag fitted with a plain tip (n°12) cover the triangle with the chocolate cremeux. Prick on a piece of nougatine.

    Finish placing some whipped cream on the side. Dust some cocoa powder here and there.

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