Chocolate 'Coquelin'



  1. Chocolate sponge
  2. Chocolate filling
  3. Orange filling
  4. Chocolate shortcrust
  5. Cocoa powder / icing sugar


Chocolate Sponge
  1. In mixing bowl whip eggs, Tegral sponge, SP and water in high speed for 7 minute
  2. Add oil in low speed for 1 minute
  3. Spread 2mm on baking tray
  4. Bake with steam at 170°c for 8 minutes
  5. Keep biscuit in plastic bag to be moist
  6. Keep the remaining of mixture for later

Chocolate Sponge
  1. Cut disk of sponge put it in half sphere mold
  2. Fill with chocolate filling and finish by orange filling
  3. Cover with sponge mixture and bake again 4 minutes with steam
  4. After baking return un-mold
  5. Spread some cocoa powder and icing

Chocolate Filling
  1. Warm at room temperature and fill piping bag

Gourmand Milk Glazing
  1. Melt Coverlux with oil, then add roasted almond diced
  2. Use at 35°c


  1. Cut madeleine in two of 5mm
  2. Spread caramel layer, cover with madeleine and spread again caramel layer
  3. Put cake on shortcrust
  4. Glaze with Gourmand glaze
  5. Decorate with pink Ambiante cream and Coverlux compound decoration