Recipe coffee break

To prepare this dish

Ingredient list

Hazelnut crust

60 g Hazelnut praline paste
40 g feuilletine
40 g lightly roasted chopped hazelnuts
25 g milk chocolate couverture

Hazelnut dacquoise

41 g whipped egg whites
23 g fine sugar
21 g ground hazelnuts
6 g T55 flour
5 g icing sugar
64 g meringue

Coffee Jelly

100 g café moulu d'Etiopie
330 g water
150 g café expresso
1,5 g alginate
0,3 g xanthan gum
0,5 g agar agar
30 g fine sugar

Coffee cream

1040 g Excellence whipping cream 35% fat
220 g Crème infusée montée
215 g café du Pérou en grains
163 g Crème café infusée
100 g Original american cream cheese 34% fat
65 g egg yolks
45 g café expresso
40 g fine sugar
31 g water
6 g powered gelatine

Milk chocolat hooping

300 g milk chocolate

Dark chocolat machine spray

100 g chocolate (dark 70% cocoa)
50 g cocoa butter

Elle & Vire products used

Excellence whipping cream 35% fat

Original american cream cheese 34% fat

The recipe,
step by step

1. 1

   Hazelnut crust

   Melt the milk chocolate at 35 °C (95 °F).

   Incorporate the praline, feuilletine, and the chopped roasted hazelnuts.

   Spread into a 23x10.5 cm inches cast then shop 1,5 cm inches large bars.

2. 2

   Hazelnut dacquoise

   Whip the egg whites with the sugar until the top shapes like a beak.

   Incorporate the previously mixed powders into the meringue. Spread into a 23x10.5 cm cast.

   Regularly sprinkle icing sugar. Cook in the oven at 185 °C (365 °F) for 11 minutes.

3. 3

   Coffee Jelly

   Boil the water then add the ground coffee. Leave it to brew for 15 minutes then filter.
   Add the sugars, the stabiliser and then warm to 65° Celsius.

   Flow into a 9 by 4 inches cast.

   Gently drop the dacquoise on top. Shop 0,5 inches large bars. Leave to cool down.
    

4. 4

   Coffee cream

   Brew the coffee in cold cream for 24 hours then sieve it through a fine strainer (chinois).

   Make a custard with the brewed coffee cream, the expresso, egg yolks and sugar.

   Add the gelatine, mix and cool it down.

   Mix the cool custard then add the cream cheese and assembled cream.

5. 5

   Milk chocolat hooping

   Gently melt the chocolate with the water bath method.

   Once it has a creamy texture, cool it down in the same way, this time with cold water then build the hooping.

6. 6

   Dark chocolat machine spray

   Melt the 70% chocolate together with cocoa butter. Make it reach a temperature of 35 °C (95 °F).
7. 7

   Assembly

   Build the milk chocolate hooping.

   Gently put the hazelnut crust inside. Place the cream half way up and then insert the dacquoise/jelly bar.

   Spread the coffee cream up and shape the top like a leaf. Spray the leaf and finish the decoration with a chocolate thread.

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