PAIN DE XAVIER A Creation by L’École Valrhona

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  • 415 g
    Abinao 85%
    • Abinao 85%
    • Guanaja 70%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Dark 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Equatoriale Dark 55%
    • Extra Dark 53%
    • Satilia Dark 62%
  • 560 g Eggs
  • 240 g Egg yolks
  • 320 g Invert sugar
  • 160 g Glucose
  • 490 g Whipping cream
  • 160 g Pastry flour
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This biscuit can be included in your desserts, but if you store it at room temperature, it also makes for a good biscuit to eat.

You can sprinkle all sorts of ingredients onto the base of your frame or mold before baking. Try adding nuts, dried fruit, or sugar.


Mix together the eggs, egg yolks, invert sugar and glucose. Heat the mixture to 55-60°C (130-140°F) in a bain-marie, then beat using the whisk setting on a stand mixer at medium speed.

Heat the cream and gradually pour onto the melted chocolate.

Immediately mix using an immersion blender to make a perfect emulsion.

Add part of the beaten mixture so the texture becomes more liquid, then combine both preparations together. Finish off by incorporating the sifted flour.

BAKING: In a mold or ring at 160°C (320°F).

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