Large circle of cream-puff pastry filled with chocolate pastry cream and chocolate whipped cream, dusted with cocoa and powdered sugar (L'Arlequin au chocolat) from A Passion for Chocolate by Maurice Bernachon and Jean-Jacques Bernachon and Rose Levy Beranbaum

  • cocoa powder
  • heavy cream
  • confectioner's sugar
  • superfine sugar
  • vanilla beans
  • eggs
  • all-purpose flour
  • dark chocolate
  • egg yolks
  • slivered almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.