Chocolate & Clementine Headphones

It's up to you.

12 detailed steps, from preparation to service.

1. Trace the forms

   On a sheet of paper, draw a rounded U 22 cm wide and 21 cm high, open at the bottom. On another, draw two circles of 6 cm. Turn the leaves on the plates. Turn the oven on at 180 °C, conventional oven setting (no fan).

2. Boil the liquids

   Pour 150 g of water, 60 g of diced butter, a pinch of salt and 5 g of sugar into a saucepan. Heat until boiling; butter should be completely melted. Remove immediately from the heat.

3. Form and dry the dough

   Pour the 90 g of flour at once. Stir energetically with a wooden spatula up to a ball. Put on medium heat and stir 1 to 2 minutes: a thin film must appear at the bottom and the dough must detach from the walls. Transfer to a bowl and wait 5 minutes.

4. Stir in eggs gradually

   Break the 3 eggs in a bowl, remove the shells and beat them. Add about a quarter to the dough, mix until absorbed, and then start over. Before the last addition, lift the spatula: the paste must fall back into a thick tape that forms a V. Stop when this marker is reached, even if there is still some egg left.

5. Pipe the bow and earphones

   Fill the piping bag with the 18 mm piping tip. Follow the U with two cords side by side and then a third above for a wide arch. Pipe the two circles in full spiral on the other plate. With a dampened finger, flatten the tips. The shapes remain separate during cooking.

6. Cook without opening too early

   Bake the hoop for 40 to 45 minutes, up to a sustained golden color and dry sides. Do not open the first 30 minutes. Then cook the headphones for 30 to 35 minutes. Turn off the oven and open the door for 5 minutes at the end of cooking, then cool the pieces for 45 minutes on a rack.

7. Making the ganache

   Chop 160 g dark chocolate. Heat 120 g of cream until it simmers, pour on it and wait 2 minutes. Mix gently and then let thicken at room temperature while the cabbages cool.

8. Whip the filling

   Whisk 250 g mascarpone, 250 g cold cream, 50 g icing sugar and vanilla until firm cream, 2 to 3 minutes. Place it in the refrigerator if the cabbages are not yet completely cooled.

9. Open and fill the rooms

   Gently cut the bow and each earpiece horizontally with a tooth knife. Spread the 120 g of marmalade on the bottom then piping bag or drop the cream in large spoonfuls. Replace the hats without pressing.

10. Assemble the helmet flat

    Lay the bow lying on a large flat and place an earpiece at each end, also lying down. Make them touch each other with a ganache point, without suspending them. Spread the remaining ganache on top of the three pieces; the sides of cabbage paste and cream should remain visible.

11. Add two white accents

    Melt 40 g of white chocolate in a mild bain-marie. Draw a small full disc on each earpiece with a cornet, then smooth it with the tip of a small spoon. Draw a short line of white chocolate on the dish if you want to evoke the cable; no real thread should enter the dessert.

12. Strengthen and Serve

    Refrigerate for 1 hour. For service, cut the hoop into sections and each earpiece into two or four parts with a toothed blade, without crushing the cream. Serve on the day of assembly to keep some crispy.