Lucy M. Chocolatines are delightful pastries that pair the softness of sponge cake with the richness of chocolate buttercream and a satisfying crunch from toasted nuts.
There’s nothing like biting into a freshly baked Chocolatine. The fluffy sponge, silky chocolate buttercream, and toasted nuts come together in a way that’s truly irresistible. If you’re looking to try your hand at making an elegant pastry, this Chocolatine recipe is the perfect place to start.
The best part is that these pastries are surprisingly easy to make, even for beginners. With just a few simple steps, you can create a beautiful and delicious treat that will impress anyone who tries them. Whether you’re baking for a special occasion or just treating yourself, Chocolatines are sure to become a favorite in your baking repertoire.
Ingredients
For the genoise sponge
- 1/2 cup (65g) all-purpose flour
- 3 extra-large eggs
- 3 tablespoons (40g) salted butter
- 6 tablespoons (75g) sugar
- 1 tablespoon cornstarch
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
For the crème au beurre chocolat
- 4 ounces (115g) dark chocolate, broken into pieces
- 3/4 cup (175g) salted butter, softened
- 1/4 cup (55g) sugar
- 2 extra-large egg yolks
- 4 tablespoons water
To finish
- 1/2 cup (75g) mixed nuts, toasted and finely chopped
Instructions
- Prepare the sponge:
Preheat your oven to 350°F (175°C). Grease a 7-inch square cake pan and line it with parchment paper for easy removal. In a small saucepan, gently melt the butter and set it aside to cool slightly after removing it from the heat. - Make the egg mixture:
In a large bowl, whisk together the eggs and sugar until the mixture becomes pale, thick, and mousse-like. It should be thick enough that when you lift the whisk, the mixture leaves a visible trail behind. - Add the dry ingredients:
Sift together the flour, cornstarch, baking powder, and salt. Carefully fold half of this dry mixture into the egg mixture. Once combined, gently pour half of the cooled butter around the edge and fold it in. Repeat this step with the remaining flour and butter, taking care not to deflate the batter. - Bake the sponge:
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35–40 minutes, or until the cake has risen and springs back when lightly pressed. Let the cake cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely, removing the parchment paper. - Prepare the chocolate buttercream:
To make the chocolate filling, melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until smooth, then remove from heat and set aside to cool. - Make the sugar syrup:
In a small saucepan, combine the sugar and water. Heat gently until the sugar dissolves, then bring it to a boil. Let it boil for about 5 minutes until the syrup forms a slim thread when pulled apart between two teaspoons. - Prepare the egg yolks and buttercream:
Place the egg yolks in a separate bowl and whisk lightly. Slowly pour the hot syrup in a thin stream onto the yolks, whisking constantly. Continue whisking until the mixture thickens and cools. In another bowl, beat the softened butter until smooth and creamy, then gradually add the cooled egg mixture. Stir in the cooled, melted chocolate until fully combined. - Assemble the chocolatines:
Once the sponge is completely cool, slice it horizontally into two even layers using a serrated knife. Spread a thin layer of the chocolate buttercream over the bottom half, then place the top half back on. Trim any uneven edges and cut the sponge into 2¼-inch squares. - Finish with the nuts:
Spread the remaining chocolate buttercream over the top and sides of each square. Press the finely chopped, toasted mixed nuts around the edges for a crunchy texture. Finally, pipe small decorative rosettes of the remaining buttercream on top of each square for a polished look.
Chocolatines
Chocolatines are delightful pastries that pair the softness of sponge cake with the richness of chocolate buttercream and a satisfying crunch from toasted nuts.
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 7-inch square cake pan and line it with parchment paper for easy removal. In a small saucepan, gently melt the butter and set it aside to cool slightly after removing it from the heat.
- In a large bowl, whisk together the eggs and sugar until the mixture becomes pale, thick, and mousse-like. It should be thick enough that when you lift the whisk, the mixture leaves a visible trail behind.
- Sift together the flour, cornstarch, baking powder, and salt. Carefully fold half of this dry mixture into the egg mixture. Once combined, gently pour half of the cooled butter around the edge and fold it in. Repeat this step with the remaining flour and butter, taking care not to deflate the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35–40 minutes, or until the cake has risen and springs back when lightly pressed. Let the cake cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely, removing the parchment paper.
- To make the chocolate filling, melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until smooth, then remove from heat and set aside to cool.
- In a small saucepan, combine the sugar and water. Heat gently until the sugar dissolves, then bring it to a boil. Let it boil for about 5 minutes until the syrup forms a slim thread when pulled apart between two teaspoons.
- Place the egg yolks in a separate bowl and whisk lightly. Slowly pour the hot syrup in a thin stream onto the yolks, whisking constantly. Continue whisking until the mixture thickens and cools. In another bowl, beat the softened butter until smooth and creamy, then gradually add the cooled egg mixture. Stir in the cooled, melted chocolate until fully combined.
- Once the sponge is completely cool, slice it horizontally into two even layers using a serrated knife. Spread a thin layer of the chocolate buttercream over the bottom half, then place the top half back on. Trim any uneven edges and cut the sponge into 2¼-inch squares.
- Spread the remaining chocolate buttercream over the top and sides of each square. Press the finely chopped, toasted mixed nuts around the edges for a crunchy texture. Finally, pipe small decorative rosettes of the remaining buttercream on top of each square for a polished look.
Notes
Pro Tips
- Leftover egg whites can be stored in a covered container in the fridge for up to three weeks.
- Alternatively, they can be frozen for up to six months.
- Be sure to label the container with the date.
French pâtisseries are known for their exquisite small cakes. Along with Chocolatines, Mokatines Pastries are a delightful option featuring coffee-flavored sponge and creamy buttercream.
Nutritional Value (per serving estimate)
- Calories: Approximately 270 kcal
- Protein: 3 g
- Carbohydrates: 22 g
- Fat: 20 g
Pro Tips
- Leftover egg whites can be stored in a covered container in the fridge for up to three weeks.
- Alternatively, they can be frozen for up to six months.
- Be sure to label the container with the date.
- When ready to use, thaw properly before using.
Conclusion
Chocolatines are a true indulgence, and making them at home is an enjoyable experience. The soft, fluffy sponge paired with the rich, creamy chocolate buttercream and the crunch of toasted nuts makes each bite a delight. Whether you’re serving them at a gathering or enjoying them with a cup of coffee, these pastries are bound to impress. Enjoy the process and the delicious results!
