Faux Louis

After I wound up with very malleable chocolate buttercream, I wondered if I could make a homemade Jos Louis. For the uninitiated, a Jos Louis is a Canadian pastry sold by Vachon; two layers of red velvet cake, filled with vanilla cream, covered in a milk chocolate coating. I’m not sure why they are so good, but: they are.

(Spoiler alert: yes, I can make them.)

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I didn’t realize until I was writing this up that they’re made with red velvet, so I made another batch of devil’s food cupcakes. Oh well.

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Was careful to avoid overfilling this time. ^^

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After slicing horizontally, a thin layer of chocolate buttercream was applied. A real Jos Louis uses vanilla creme but I had no plans for this icing and the consistency was right so I went for it.

I melted more Callebaut Belgian chocolate and dropped one in. Whee!

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Used dipping prongs to turn it around and set it on parchment paper for an hour.

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I was lazy and didn’t temper the chocolate, so just stuck them in the fridge. And voila!

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Verdict:

Definitely good. Not exactly a Jos Louis but not bad. Until reading up on Vachon’s website, I didn’t actually realize it was red velvet with a milk chocolate coating, I just knew I liked them. Now I’m curious how close I can get to a real Jos Louis.

After I get over this chocolate fatigue I’ll try this again and see what I can do. But not for awhile, I’m so over chocolate for August.

Playlist:

Nelly – Shake Ya Tail Feathers

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