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An original École Valrhona recipe
Make all the various recipes.
Roll out the puff pastry then use cutters to cut out three ring shapes:
Use a strip of baking paper to line the outside of your 14cm, 10cm and 6cm diameter rings, and bake your puff pastry rings with a suitable inner ring so that the pastry does not shrink. Set aside.
Make a 16cm diameter disk using the pressed puff pastry. Leave it to harden in the refrigerator for a few minutes.
Place the rings on the disk of pressed shortcrust pastry, then use a piping bag without a nozzle to pipe a 0.5cm-tall layer of vanilla crème pâtissière between each ring.
Whip up the vanilla whipped ganache, then use a piping bag to pipe it between each ring. Finish off with a dab in the center.
Decorate with a few red berries.