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Make Chocolate Croquettes like a French Pastry Chef

By,
Gourmandize
Step 9 11/15

© Gourmandize

Step 9

Blend the white sandwich bread into finely ground crumbs. Pour into a bowl. Pour the almond flour and cocoa powder into two separate bowls. Beat the eggs in a fourth. 

Dip the half-spheres of ganache into the cocoa powder, then bread them by coating them first in the almond flour, then in the beaten eggs and finally in the breadcrumbs. Place the coated ganaches in the freezer for 15 minutes.


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Chef Tips and Tricks

VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!

INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!