Simple yet sophisticated, the Chocolat Mendiant is one of those quiet triumphs of French confectionery—an elegant disc of tempered chocolate adorned with jewel-like dried fruits and nuts. Traditionally gifted during the holidays, it carries with it centuries of symbolism and a sense of restrained indulgence.
But beyond tradition, the mendiant is a canvas: a meeting point between texture and flavor, where glossy chocolate meets the crunch of nuts, the chew of dried fruit, and the balance of natural sweetness. Whether served at the end of a meal with coffee or offered in a box of homemade confections, it’s a moment of refinement—a miniature expression of care and craftsmanship.
Creating mendiants requires precision, but also creativity. Each piece invites a bit of play: a pistachio here, a fig there, perhaps a touch of citrus peel or a whisper of sea salt. The beauty lies not in complexity, but in harmony.
For Caroline, this recipe is more than chocolate and garnish—it’s a quiet ritual of elegance. A way to bring beauty to the everyday, one glossy round at a time.
For 50 Carolines
Preparation time: 1 hour
Baking time: 30 to 40 minutes
Chilling time: 40 minutes
Shelf life: 48 hours
Equipment Needed
- Fine sieve
- Piping bags + plain round tips (6 mm and 10 mm Ø)
- Whisk
- Thermometer
- Fine chinois or cheesecloth
- Immersion blender
Ingredients
Choux Pastry
- 125 g water
- 125 g whole milk
- 5 g salt
- 5 g sugar
- 100 g butter
- 150 g flour
- 250 g eggs
Chocolate Crémeux
- 200 g whole milk
- 200 g heavy cream (35% fat)
- 80 g egg yolks
- 40 g sugar
- 160 g dark chocolate (70%)
Finishing
- As needed: chocolate fondant
- As needed: halved pistachios
- As needed: diced dried apricots
- As needed: crushed toasted hazelnuts
Choux Pastry
In a saucepan, bring the water, milk, salt, sugar, and diced butter to a boil.
Remove from the heat and immediately add the sifted flour. Stir vigorously, then return to high heat and cook while stirring to dry out the dough until it pulls away from the sides of the pan and forms a smooth ball.
Off the heat, incorporate the eggs one at a time, mixing well with a spatula after each addition until the dough is smooth and glossy.
Transfer the choux paste into a piping bag fitted with a 10 mm plain tip.
On a non-stick baking tray, pipe out mini éclairs about 5 cm long and 1.5 cm in diameter.
Bake at 180°C (350°F / gas mark 4) for 30 to 40 minutes, until golden and crisp.
Chocolate Crémeux
In a saucepan, bring the milk and cream to a boil.
Meanwhile, in a separate bowl, whisk the egg yolks with the sugar until pale and slightly thickened (blanchir).
Pour this mixture into the hot milk and cream, then cook over low heat, stirring constantly, until the custard reaches 82–84°C (180–183°F) and coats the back of a spoon (à la nappe).
Strain through a fine chinois or cheesecloth directly over the chopped dark chocolate.
Blend with an immersion blender, keeping the blender fully submerged to avoid incorporating air.
Chill in the refrigerator for 30 to 40 minutes before use.
Assembly
Bring the chocolate fondant to the right working consistency.
Using a piping bag fitted with a 6 mm plain tip, fill the Carolines with the chocolate crémeux from the base or side.
Glaze the tops of the Carolines with the warm chocolate fondant.
Before the fondant sets, arrange the dried fruits and nuts decoratively on top.
Serving & Enjoyment
These Carolines are best enjoyed slightly chilled or at room temperature, when the chocolate crémeux has reached its ideal smoothness and the glaze retains its subtle sheen. Their size makes them the perfect bite-sized indulgence—elegant enough for a dessert table, yet comforting enough for an afternoon treat alongside a cup of tea or an espresso.
Each bite offers a beautiful balance: the delicate crispness of the choux shell, the deep richness of the dark chocolate crémeux, and the satisfying crunch of roasted nuts and chewy dried fruits. The glaze, silky and glossy, adds a final note of sweetness and refinement.
Serve them on a minimalist platter or a fine porcelain tray to highlight their polished finish. These little pastries are a tribute to the art of detail—small in size, but grand in pleasure.
Conclusion
Delicate, refined, and full of contrast, the Caroline au Chocolat Mendiant is a celebration of French pastry elegance in miniature form. From the precise piping of the choux to the silken chocolate crémeux, from the glossy fondant glaze to the thoughtfully placed fruits and nuts — each element is a testament to craftsmanship and care.
Whether you serve them at a festive gathering, as part of a refined tea service, or simply to delight those you love, Carolines bring joy in every bite. They invite us to slow down, savor textures, and admire the beauty of small things done well.
Take your time with each step, trust the process, and above all — enjoy the art of making something truly exquisite.
Questions & Answers
Q: Can I prepare the choux pastry in advance?
A: Absolutely. The choux pastry dough, once made, can be piped onto a tray and frozen raw. Simply freeze the piped shapes until firm, then store them in an airtight container or bag. Bake them directly from frozen—just allow a few extra minutes in the oven. Once baked, unfilled choux shells can also be stored in an airtight container for up to 24 hours or frozen for longer keeping. Recrisp them briefly in the oven before use.
Q: Is it possible to replace the dark chocolate in the crémeux with milk chocolate?
A: Yes, but it will change both the flavor and texture. Milk chocolate contains more sugar and less cocoa, resulting in a sweeter, softer crémeux. If you opt for milk chocolate, consider reducing the sugar in the custard slightly to maintain balance. Also, choose a high-quality couverture chocolate with at least 40% cocoa solids to preserve some intensity.
Q: I don’t have a thermometer—can I still make the crémeux?
A: While a thermometer ensures precision, you can still succeed with visual cues. Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. When you draw a finger across the coated spoon, the line should hold cleanly. This classic à la nappe test corresponds roughly to 82–84 °C (180–183 °F).
Q: How can I make the glaze extra shiny and smooth?
A: The key is proper temperature and handling. Warm the chocolate fondant gently over a bain-marie without overheating—it should be fluid but not runny. Stir continuously and avoid incorporating air. For added shine, you can mix in a touch of glucose or invert sugar. Glaze the Carolines quickly and in one motion; excess handling will dull the finish.
Q: Can I customize the topping ingredients?
A: Of course! While pistachios, dried apricots, and toasted hazelnuts are traditional choices inspired by the classic mendiant, feel free to explore: candied orange peel, gold leaf, roasted almonds, or even dried cherries can add color, contrast, and character. Just remember: harmony of texture and color is key.