Stéphane Glacier is an International consultant for pastry, chocolate and confectionery. His work takes him all around the world to teach and demonstrate pastry for prestigious brands as well as to teach at the best pastry schools. Chef Glacier organizes and gives classes for professionals and also for the public. 

Among his most notable achievements, Chef Glacier was awarded Meilleur Ouvrier de France in 2000. He also coached the French Pastry Team, winner at the World Pastry Team Championship in Phoenix, AZ, in July 2006.

He is the owner of “Patisseries et Gourmandises” by Stéphane Glacier, a new concept in “on order” pastry shop, just outside of Paris.

Stéphane Glacier is also well known for his books and runs his own publishing company. His titles include Sugar Art Behind the Scene, Holiday Desserts Behind the Scene, Un Amour de Macaron, Verrines et Petits Gâteaux, and Tendance Croquembouche.

Chef Glacier’s Recipe:
Le Petit Antoine

Croquantine Crispy
180 g / 6.3 oz Praline Paste 1/1
70 g / 2.5 oz # 31118 Felchlin-Swiss Maracaïbo 65% Dark Couverture
170 g / 6 oz #31333 Felchlin-Swiss Croquantine

The Hazelnut Dacquoise
200 g / 7 oz Icing Sugar
200 g / 7 oz Raw Hazelnut Powder
250 g / 8.8 oz Egg Whites
2 g / 0.06 oz Cream of Tartar
60 g / 2.1 oz Sugar
100 g / 3.5 oz Crushed Hazelnuts

The Chocolate Cream
550 g / 1 lb 3 oz Heavy Cream
120 g / 4.2 oz Egg Yolks
60 g / 2.1 oz Sugar
200 g / 7 oz # 31117 Felchlin-Swiss Criolait 38% Milk Couverture
270 g / 9 oz # 31118 Felchlin-Swiss Maracaïbo 65% Dark Couverture

The Milk Chocolate Chantilly
500 g / 1 lb 1 oz Heavy Cream
180 g / 6.3 oz # 31117 Felchlin-Swiss Criolait 38% Milk Couverture

Preparation
Croquantine Crispy
Mix the melted dark chocolate with the praline then with the croquantine. Roll out to 3 mm (0.12 in) thickness with a spatula in a 30 x 40 cm (12 x 16 in) frame. Freeze.

The Hazelnut Dacquoise
Sift the icing sugar and the hazelnut powder. Whisk the whites with the cream of tartar and half the sugar using an electric mixer, then add the rest of the sugar to stiffen. Incorporate the powders into the whites delicately. Spread the dacquoise to 1 cm (0.4 in) thickness in a 30 x 40 cm (12 x 16 in) frame over a Silpat®, remove the frame and sprinkle with crushed hazelnuts. Sprinkle with some icing sugar, then sprinkle some more 5 minutes later and bake at 170°C (325°F) in a convection oven or at 230°C (450 °F) in a deck oven for approx. 20 minutes. Allow to cool.

The Chocolate Cream
Bring the cream to the boil. Beat the yolks with the sugar, pour 1/3 of the cream over the yolks and pour everything into the saucepan. Cook at 85°C (185°F) until the mixture coats the spoon. Strain through a fine sieve on the chopped milk and dark chocolates and mix gently.

The Milk Chocolate Chantilly
Boil the liquid cream and pour it over the chopped milk chocolate. Mix and reserve in the fridge for at least 24 hours. With an electric mixer, whisk into peaks as for a chantilly.

Setting
In the frame already containing the rolled out Croquantine Crispy, smooth a thin layer of chocolate cream out using a stainless steel spatula. Place the hazelnut dacquoise on top, then pour the chocolate cream over the entire surface of the frame. Tap lightly until smooth and level. Freeze at minus 24°C or below.

Remove the frame and trim off the edges of the cake, cut into 3 x 9.5 cm (1.2 x 3.7 in) rectangles.

Add warm milk covering chocolate, roll to 3 mm (0.12 in) thickness on an acetate sheet (guitar sheet), allow to crystallise a little then cut into 3 x 9.5 cm (1.2 x 3.7 in) rectangles. Turn over and cool quickly.

Place a milk covering chocolate rectangle on each cake, pipe milk chantilly peaks on top using a pastry bag with a 6 mm (0.23 in) Ø round tip, lay another covering chocolate rectangle on top then decorate with a swirl of milk chantilly, a dark chocolate ribbon and a tip of gold leaf.

© Copyright 2012 SCFF, LLC (trading as Swiss Chalet Fine Foods).