The French TV show “Qui sera le prochain grand pâtissier” is a competition for the best professional pastry chef in France. It exists for years by now and when I started watching it in 2014 one episode on a Tuesday evening at prime time lasted full 4 hours.

The challenges the contestants were faced varied from developing pastries according to a defined theme, assisting some of the best pastry chefs of France during service to preparing an immense buffet of pastries with their own creations.

In one of the challenges they were asked to develop a new version of a Traditional chocolate entremet from Lenôtre. Grégory Quéré, one of the contestants who turned out to also be the winner of this season, made a chocolate mousse that made a big impression on the jury.

Curious about the result, I prepared this chocolate mousse and I still remember it 5 years later. The best chocolate mousse I ever had.

Let´s start…


Servings 6-8 people
Prep time 20 minutes
Passive time 2 hours
Tools Basic Tools
Spatula
Thermometer

Ingredients

Chocolate mousse
100 g milk
100 g butter (chopped in small pieces)
100 g eggs (approx. 2 medium sized eggs)
Chocolate crunch
100 g butter (at room temperature)
100 g brown sugar
100 g flour
butter (for greasing the baking sheet)
Other
Mixed berries of your choice

Instructions

Chocolate mousse
- Mix together all ingredients. <br>
- Roll them out between two sheets of parchment very thinly.<br>
- Freeze for approximately 4 hours. <br>
- Mix together all ingredients.
- Roll them out between two sheets of parchment very thinly.
- Freeze for approximately 4 hours.
Chocolate crunch
- Chop the chocolate into small pieces. <br>
- Bring approximately a third of the cream to a boil and add to chopped chocolate in three batches.<br>
- Add the rest of the cream, combine well.<br>
- Keep in the fridge.<br>
- Chop the chocolate into small pieces.
- Bring approximately a third of the cream to a boil and add to chopped chocolate in three batches.
- Add the rest of the cream, combine well.
- Keep in the fridge.
Assembly
Servings 6-8 people
Prep time 20 minutes
Passive time 2 hours
Tools Basic Tools
Spatula
Thermometer

Ingredients

Chocolate mousse
100 g milk
100 g butter (chopped in small pieces)
100 g eggs (approx. 2 medium sized eggs)
Chocolate crunch
100 g butter (at room temperature)
100 g brown sugar
100 g flour
butter (for greasing the baking sheet)
Other
Mixed berries of your choice

Instructions

Chocolate mousse
- Mix together all ingredients. <br>
- Roll them out between two sheets of parchment very thinly.<br>
- Freeze for approximately 4 hours. <br>
- Mix together all ingredients.
- Roll them out between two sheets of parchment very thinly.
- Freeze for approximately 4 hours.
Chocolate crunch
- Chop the chocolate into small pieces. <br>
- Bring approximately a third of the cream to a boil and add to chopped chocolate in three batches.<br>
- Add the rest of the cream, combine well.<br>
- Keep in the fridge.<br>
- Chop the chocolate into small pieces.
- Bring approximately a third of the cream to a boil and add to chopped chocolate in three batches.
- Add the rest of the cream, combine well.
- Keep in the fridge.
Assembly
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