Composition
I. Coffee shortcrust
II. Vanilla Pain de Gênes
III. Coffee syrup
IV. Crunchy almond chocolate
V. Coffee and vanilla crémeux
VI. Tahitian vanilla ganache
VII. Chocolate glaze
VIII. Milk chocolate decoration
I. Coffee shortcrust (1 sheet 40-60)
- Butter 85 g
- Icing sugar 45 g
- Coffee beans 6 g
- Almond powder 28 g
- Egg yolk 25 g
- Sea salt 2 g
- Vanilla bean ½ pc
- Corn flour 60 g
- Rice flour 40 g
- Chestnut flour 20 g
Process
Mix the butter with the icing sugar. Blend the coffee beans and add it to the rest of the ingredients. Stir until a homogeneous texture. Lay at 3 mm.
II. Vanilla Pain de Gênes (40/60)
- Almond paste 577 g
- Eggs 300 g
- Rice flour 38,5 g
- Corn starch 70 g
- Butter 49 g
- Grapeseed oil 100 g
- Vanilla bean 10 pc
Process
Mix the almond paste with the eggs. Add the rice flour, the corn flour, the melted butter, the grapeseed oil and the vanilla. Mix and spread into a Flexipan mould of 1 cm high. Bake at 175°C for 15 min.
III. Coffee syrup
- Water 200 g
- Sugar 30 g
- Coffee powder 10 g
Process
Heat the water and sugar. Bring to a boil and add the coffee powder. Use at 70°C.
IV. Chocolate and almond crunchy (40/60)
- Crushed almond 200 g
- Temptation 64 Belgian dark couverture chocolate 400 g
- Almond praliné 200 g
- Argan oil 60 g
Process
Roast the crushed almond at 170°C for 12 min. Melt the chocolate and pour over the almond praliné. Add the argan oil and then the crushed almond.
V. Vanilla and coffee crémeux
- Cream 35% 200 g
- Milk 200 g
- Egg yolk 140 g
- Coffee powder 10 g
- Gelatine mass 55 g
- Intense 35 Belgian milk couverture chocolate 160 g
Process
In a saucepan, cook the whipping cream with the milk and the egg yolk mixed with the sugar. Cook as a “crème anglaise”. Pour over the coffee powder and the gelatine mass. And then, make an emulsion with milk chocolate.
VI. Vanilla ganache
- Cream 35% 150 g
- Vanilla bean 2 pc
- Gelatine mass 30 g
- Obsession 30 Belgian white chocolate 80 g
- Cream 35% 350 g
Process
Heat the 150 g of whipping cream with the vanilla seeds. Add the gelatine mass and pour over the white chocolate. Add the rest of whipping cream, mix and strain. Keep in the refrigerator for 24 hours. With the whip of an electric mixer, slowly beat the ganache to reach a Chantilly consistency.
VII. Chocolate glaze
- Water 150 g Sugar 300 g Glucose syrup 300 g Condensed milk 200 g Gelatine mass 150 g
- Sensation 72 Belgian dark couverture chocolate 250 g
Process
In a saucepan, cook the water, the sugar, the glucose syrup to 103°C. Pour over the condensed milk and gelatine mass. Mix and pour over the chocolate. Mix and set in the fridge overnight. Use the glaze at around 38°C.
