The chef at La Petite Cantoche teaches us how to prepare his dough with butter and hazelnut cream

The concept of La Petite Cantoche

La Petite Cantoche, is a super friendly little restaurant located in the city center of Reims, Cour Langlet. Benoît Husson and his team welcome you from Tuesday to Saturday. The originality of this space lies in its menu, which offers “only” 4 options (a main dish, two savory pies and a dessert) that change every day.

Furthermore, favoring the short circuit, La Petite Cantoche highlights dishes made with seasonal products.


A chameleon-like space, as after lunch the restaurant transforms into a cafeteria and at night into a bar with aperitif boards.



That’s why you clicked, without further ado, let’s get to the recipe. To keep up with the Veganuary news, chef Benoît even adapted his recipe to be completely vegan!

Ingredients for 4 people):

– 400 g of pasta of your choice

– 420 g of pumpkin

– 2 good handfuls of fresh sage

– Oil

– 1 shallot

– 3 cloves of garlic

– 120 ml liquid cream (choose a vegetable liquid cream for a vegan recipe)

– The juice of a lemon

– 3 large handfuls of hazelnuts

– 1/2 teaspoon smoked paprika

– Salt and pepper

– (optional) Pumpkin seed oil and hazelnut oil.



1. Cut the walnut in two (save a small part for the brunoise), remove the seeds, season and cook for around 35 minutes at 160ºC, until the pulp is soft.

2. Dough: Cook in boiling water, adding a sprig of sage. Once cooked, drain and rinse with cold water, remembering to save 2.3 ladles of the cooking water.

3. Brunoise: Cut the remaining butter into small cubes. Heat a frying pan over high heat with a splash of olive oil. Crush the garlic, chop the onion and sauté in the pan. Add the cubes without stirring to color the sides well. Remove from heat and set aside.

4. Buttercream: Mix the butter puree by adding the cream, a drizzle of hazelnut oil and pumpkin seed oil (optional), a little sage and add the pasta cooking water until you obtain a fluid mixture. Filter and heat the pan again.

5. Add the pasta, buttercream and then the small dice to heat everything up.

6. Place in a deep dish and sprinkle with crushed hazelnuts and parmesan.

Is ready! The chef wants you to enjoy your meal.

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