The Beef Club
60 mins
Cooking time
60 mins
Marie-Pierre Morel

The craquelin


Quantity Ingredient
30g butter
35g light brown sugar
35g plain flour

The choux pastry

Quantity Ingredient
200ml water
110g butter
pinch salt
1 teaspoon sugar
100g plain flour
pinch baking powder
3 eggs

The chocolate sauce

Quantity Ingredient
100ml water
50g sugar
1/2 lemon, zested
1/2 lime, zested
1 small orange, zested
1 tablespoon whisky
110g dark chocolate

The praline feuilletine

Quantity Ingredient
60g dark chocolate
200g praline
60g crushed crepes dentelles

The caramelized pecans

Quantity Ingredient
50g pecans
100g sugar
500ml vanilla ice cream, to serve
Chantilly cream, to serve

You will need

Quantity Ingredient
pastry cutter
piping bag


  1. Mix together all the craquelin ingredients to form a nice smooth pastry. Roll it out between 2 sheets of baking parchment, until very thin (2–3 mm maximum).
  2. Leave to rest on a tray in the freezer for 30 minutes, then cut into circles with a pastry cutter.
  3. The discs should match the size of the choux buns you are making. Preheat the oven to 165°C.
  4. Now make the choux pastry. Put the water, butter cut into chunks, salt and sugar into a saucepan. Bring to the boil. Remove from the heat, pour in the flour and baking powder together, and stir vigorously. Return to a low heat and stir constantly until the pastry is dry and comes away from the side of the pan. Transfer to a large bowl and leave to cool for 5 minutes.
  5. Incorporate the eggs one by one with a spatula. The pastry should be malleable but not runny: you may not need all 3 eggs, just enough to achieve the desired consistency. Shape 6 large individual choux buns with the piping bag on a tray covered with greaseproof paper. Put a disc of craquelin on each bun and bake for 30 minutes. Allow to cool with the oven door half open.
  6. For the chocolate sauce, in a small saucepan bring the water and sugar to a boil stirring to dissolve the sugar. Add the citrus zests and simmer for 5 minutes. Add the whisky. Remove from the heat and add the pieces of chocolate and stir well until smooth.
  7. For the prailine feuilletine, melt the chocolate with the praline in a bain-marie. Add the crêpes dentelles and stir.
  8. To caramalize the pecans, roast the pecans spread out on a baking tray for 6–7 minutes in an oven preheated to 190°C. Chop them roughly. Put the sugar in a small saucepan with a little water, heat until you have a pale caramel, remove from the heat and add the chopped nuts. Pour on to a baking tray covered with baking parchment and leave to set, then break into pieces.
  9. Reheat the chocolate sauce in a bain-marie. Cut each choux bun in half horizontally. Spread a little praline feuilletine on the base, add a scoop of ice cream, a little Chantilly cream (you will not use all of it) and close the choux bun. Drizzle a little chocolate sauce and pieces of caramelized broken pecan nuts over the top.
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