Chef Stéphane Coco and his majestic recipe for vegan chocolate mille-feuille
Chef Stéphane Coco is a virtuoso who masters his art to perfection. As an ambassador for Less Saves the Planet, he is committed to offering us environmentally friendly cuisine. After an admirable journey through renowned restaurants, he is now the manager of three restaurants: the Robuchon Rabat club house, the Robuchon Rabat café and the Robuchon Rabat grill. Today, our chef is back to present us with his sumptuous recipe for a vegan chocolate mille-feuille.
A prestigious career for Chef Stéphane Coco
From the beginning of his career, Chef Stéphane Coco has been noticed for his pronounced taste and talent in the kitchen.
He started at the Pleyel as a commis in 1994 and became Chef de cuisine. Versatile and a leader within his teams, Chef Stéphane Coco is a man of responsibility: he manages banquets for 500 people and supervises a brigade of 10 people for the caterer 2L Laurent La Pierre from November 2000. He will also use his status as a leader of men at Zebra Square in Monaco, where he will supervise 180 to 350 covers. The continuation of his story within the principality continues because it is within the Métropole Monte-Carlo hotel that he will write the story of his dazzling career.
Indeed, Chef Stéphane Coco has climbed the ladder and become a jack of all trades at the Monte-Carlo Hotel. From stock management, the different sales points to the creation and implementation of new meals. He brilliantly contributed to the title of “best hotel” for the Metropole Monte-Carlo in 2010.
After 12 years at the Monegasque hotel, the French Chef moved to Switzerland where he obtained the position of Chef des Cuisines at the Chandolin boutique Hotel. He stayed there for 3 years and the hotel was elected “best hotel in Europe” in 2019.
All this journey allowed him to be in charge of 3 restaurants: the club house Robuchon Rabat, the café Robuchon Rabat and the grill Robuchon Rabat.
A remarkable culinary philosophy
Everything Chef Stéphane Coco touches turns to gold. He has applied his principles and values to his kitchen. Sharing his love and passion with his customers. Concerned about the environment, he has favoured organic products and the use of local produce as close as possible to the restaurant.
The Chef presents his recipe for a delicious vegan chocolate mille feuille
First step : Vegan puff pastry
- 126 gr Margarine
- 450 gr of Flour t55
- 1050 gr of Flour
- 40gr fine salt
- 425ml water
- 338g fresh butter
- 10 ml vinegar
- Work the margarine with the first part of the flour
- Mix the rest of the ingredients and knead without giving any elasticity.
- Put both preparations in a cool place for 2 hours.
- Spread the butter and flour mixture into a rectangle
- Add the detrempe in a smaller rectangle so that the butter can be folded over the detrempe.
- Give a double turn and then rest for 2 hours
- Give a double turn then rest for 2 hours
- Give the pastry a single turn, then rest for 2 hours
- Spread the puff pastry on a baking sheet and prick with a fork.
- Bake for 40 minutes at 180°C
2nd step: the vegan vanilla custard
- 0,25 kg almond milk
- 0,010 kg vanilla
- 0,05 kg of sugar
- 0,030 kg Maïzena
- 0,01 kg vegetable margarine
- 0,50 kg chocolate paste
- Heat the milk and add the vanilla
- Leave to infuse for 30 minutes and strain
- Mix the sugar and cornflour into the vanilla infusion and boil the mixture
- Add the cornflour and mix
- Add the cornflour and mix with the chocolate paste
- Allow to cool to 4°C before use
3rd step the pistachio praline
- 100 g pistachio nuts
- 25 g sugar
- Dry the pistachios at 130°C for 1 hour
- Make a dry caramel with the sugar
- Mix the pistachios with the sugar.
Assembling the chocolate pistachio mille-feuille:
- Cut the puff pastry into 11cm/2cm rectangles.
- Lightly smooth the pastry cream with a spatula.
- Insert the cream into a pastry bag with a 14 mm nozzle.
- Poach a sausage on a puff pastry rectangle and cover with another rectangle.
- Turn the mille-feuille over so that the cream is in contact with the dish.
- Add a dash of pistachio praline.
- On top of the praline, add a boudin of cream.
- Add the praline to the cream in a zig-zag pattern like a hot dog.
- Cut pistachios in half and add to the cream puff.
… and enjoy! With moderation of course
Our thanks go to Chef Stephane Coco for taking the time to make this video and his delicious recipe! Watch the video of the recipe in detail on our Instagram page @less.saves.the.planet
Enjoy your meal!
L’Atelier de Joël Robuchon Rabat Morocco
KM 10, avenue Mohammed VI, The Ritz Carlton Rabat Route des Zoers Souissi
+212 662 08 02 67
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See the article on GENEVA MARRIOTT HOTEL, A COMMITTED HOTEL
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