Bruno Albouze Chocolate Napoleon

Chocolate Gavotte Napoleon

Yields6 ServingsPrep Time1 hr 30 minsCook Time10 minsTotal Time1 hr 40 minsDifficultyIntermediateRating


Chocolate Gavotte
 270 g Water
 30 g Butter
 1 g Salt
 50 g Powdered sugar
 30 g Flour
 10 g Cocoa powder
 60 g Egg whites
Ginger Chocolate Sauce
 100 g Sugar
 30 g Dry milk
 50 g Cocoa powder
 100 g Water
 120 g Heavy cream
 5 g Vanilla paste
 10 g Fresh ginger, grated
 1 g Gelatin sheet
Caramelized Macadamia Nuts
 120 g Macadamia nuts
 80 g Sugar
 50 g Water
 75 g Almonds
 75 g Hazelnuts
 100 g Sugar
Praliné Nuggets
 100 g Milk chocolate
 50 g Praliné
 100 g Feuilletine, or crushed corn flakes
 1 g Salt
Milk Chocolate Mousse
 60 g Milk
 60 g Heavy cream
 40 g Egg yolks
 15 g Sugar
 200 g Milk chocolate
 200 g Whipped cream



A recipe inspired by pastry chefs Sebastien Leproux & Grégory Masse.

Chocolate Gavotte

Bring to boil water, butter and salt. Meanwhile, mix dry ingredients and egg whites to form a paste. Pour hot liquid in the chocolate-egg-whites paste. Bring to a boil and cook for 2 minutes. Blend and chill.


Preheat oven to 350ºF/180ºC. With an oiled damped paper towel, lightly grease silicone mat or parchment paper onto an upside down large baking tray. Spread chocolate gavotte mixture into a thin sheet – Make 3 sheets. Bake for about 10 minutes; one tray at a time. Carefully remove gavotte pieces from the silicone mat. Store in a dry place in sealed containers or freezer bags. If gavotte have softened, preheat oven to 250ºF/120ºC. Spread gavotte evenly onto 3 baking trays lined with silicone mat. Bake for 5 min – turn oven off and leave them inside to dry out. Use at room temp.

Ginger Chocolate Sauce

Bring to a boil all ingredients. Remove from the heat, blend in the softened gelatin, and pass through a sieve; chill. Use at room temperature.

Caramelized Macadamia

Toast macadamia nuts for 12 min at 350ºF/180ºC. Meanwhile, cook sugar, water, salt to 245ºF/118ºC. Toss in the macadamia and cook until caramelized; stirring constantly. Let cool and keep them in a sealed container at room temperature; it can last for weeks. Add a couple of silica gel desiccant packets if desired.

Praliné (Hazelnut Spread)

Toast nuts for 12 min at 350ºF/180ºC. Cook sugar to caramel stage and toss in nuts. Turn heat off and transfer onto a silicone baking mat to cool. In a running food processor, blend caramelized nuts with a pinch of salt until it turns into paste.

Praliné Nuggets

Gently, melt milk chocolate, add praliné and feuilletine. Divide into small nuggets, and chill. Dust some for garnishing with gold powder. Keep refrigerated.

Milk Chocolate Mousse

Whip cream to medium-soft peaks, and chill. In a medium saucepan, make a creme Anglaise: bring to a boil cream and milk. Meanwhile, mix sugar and yolks. Temper yolks mixture with hot milk-cream. Back to the stove and cook to 185ºF/85ºC. Sieve over melted milk chocolate, mix well and cool to 104ºF/40ºC. Fold in whipped cream; chill to set.


Spoon out a dollop of praliné on the plate first. Add a piece of gavotte, pipe out some chocolate mousse, add some plain crushed praliné nuggets & caramelized macadamia nuts. Top with gavotte, chocolate mousse – repeat this step 3 or 4 more times (go easy with the mousse). Garnish with some golden nuggets, macadamia and dots of ginger chocolate sauce. Dust some powdered sugar if desired and serve immediately. Enjoy!

Leave a Reply





Enter your email address and get the FREE EBOOK

Scroll to Top