As in fashion or music, gastronomy is more and more fond of collaborations.
Beyond their undeniable marketing appeal which makes it possible to play on the notoriety of the two creators, the novelty and the rarity of an ephemeral product, the meeting of two talents and two universes often gives birth to innovative creations that are worth the detour. .
It is undoubtedly for all these reasons that the Maison du Chocolat launched, three years ago, an operation of “chefs in residence”.
After the David Wesmaël and Pierre Hermé ice cream parlor, around two vegan pastries, it is around Christophe Michalak to be invited.
Its creation is to be discovered from April 12, until the end of August, in the shops of the two brands.
Half pastry, half chocolate candy
The world pastry champion (2005), who spent more than 15 years at the Plaza Athénée, before going solo in 2013, is a fan of chocolate and particularly appreciates the praline of Robert Linxe, founder of the Maison du Chocolate.
“I have always had a form of affection for the Maison du Chocolat, I grew up with it, I know all the codes, all the recipes.
It's like an old friend, I love her institutional side, her comfort.
With her, it's obvious! "
he commented.
It is also the first time that he has accepted the exercise of the carte blanche for a colleague.
With Nicolas Cloiseau, chef and creator of the Maison du Chocolat and best worker in France, he tackled a childhood memory: the Sachertorte, in the spirit of that of the Hotel Sacher in Vienne.
An iconic travel cake, sent across the world.
Michalak has thus imagined a gourmet and nomadic snack cake, half pastry, half chocolate candy, which can be sent, shared, kept for three weeks and enjoyed at room temperature.
The travel cake for 4/5 people.
Delphine Michalak
This travel cake plays on the architecture of textures and multiplies the nods to Maison du Chocolat classics: intense black ganache, smooth caramelized praline with grilled Piedmont hazelnuts, a thick and dense chocolate cookie. fondant, all coated with a crunchy dark chocolate icing sprinkled with cocoa nibs.
Note that the chocolate cookie is made with organic eggs and rice flour (therefore without wheat flour).
Christophe Michalak travel cake for Maison du Chocolat. 4/5 people (480 g), € 35. Available from April 12 (until the end of August), on
the online store
and in Maison du Chocolat stores in Paris 6th, 8th, 9th and 16th, as well as in Michalak boutiques in Paris 4th, 6th, 10th .