Chocolate vanilla

Chocolate meringue,
crémeux and vanilla cream
on dark chocolate

Pastry Chocolate meringue


For 10 servings

Chocolate meringue

167 g egg whites

167 g sugar

167 g icing sugar

42 g cocoa powder

Dark chocolate crémeux

153 g milk

153 g Debic Prima Blanca

65 g egg yolks

51 g sugar

179 g dark chocolate, 65%

Vanilla cream

600 g Debic Prima Blanca

1 Madagascar vanilla pod

60 g sugar

17 g gelatin mass

120 g mascarpone

Dark chocolate genoise

261 g marzipan, 50%

79 g sugar (1)

127 g egg yolks

91 g eggs

152 g egg whites

79 g sugar (2)

61 g flour

30 g cocoa powder

61 g cacao mass

61 g Debic Incorporation Butter Brioche

Chocolate decoration


dark chocolate


Chocolate meringue

Heat the egg white with the sugar to 50°C.

Beat until light and airy.

Fold in the icing sugar and the cocoa powder with the spatula.

Pipe into the desired shape on a silicone mat.

Cover with baking paper and leave to dry for 1 night at 90°C.

Dark chocolate crémeux

Heat the milk with the cream, the egg yolks with the sugar and stir to form a crème anglaise to 84°C.

Add the chocolate and mix with the hand mixer to form a smooth texture.

Vanilla cream

Heat 1/4 of the cream with the vanilla and the sugar.

Melt the gelatin mass in this.

Add the rest of the cream and the mascarpone.

Mix with the hand mixer and pass through the sieve.

Dark chocolate genoise

Melt the butter together with the cacao mass.

Stir the marzipan with the sugar (1).

Gradually add the egg and the egg yolk.

Replace the butterfly blade with the beater in the beating machine and beat until light and airy.

Beat the egg white with the sugar (2) to stiff peaks and fold this into the egg yolk mixture.

Add the sifted flour and the cocoa powder in 3 parts.

Finally, mix in the butter mixture.

Chocolate decoration

Spread the oil on a plate and place a plastic film on top.

Pipe drops of melted chocolate side by side and press the plate with plastic foil.

Lift the plate up again and keep it upside down.

Slide the plate upside down in a cart.

Only turn the plate over when the chocolate has fully crystallised.

Carefully remove the chocolate decorations from the plastic.


Half immerse the meringue in melted chocolate and place on a plate.

Cut out circles of the chocolate biscuit and stick them with small dabs of crémeux on the meringue.

Now pipe large dabs of the crémeux on the meringue.

Pipe the vanilla cream on top.

Finishing touch

Sprinkle with cocoa nibs

Finish with the chocolate decoration.