Recipe Pure Arabica ellipse, pearly Sublime glaze

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For
12 persons

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To prepare this dish

Ingredient list: Aurore biscuit sponge, 3 discs (ref demarle FP1758)
95 g eggs
55 g sugar
55 g ground almonds
20 g flour
1 g baking powder
30 g butter; Coffee Bavarian cream
400 g milk
90 g egg yolks
85 g sugar
16 g gelatine powder (200 Bloom)
40 g coffee beans, chopped
10 g instant coffee
650 g whipped cream; Coffee glaze (total weight: 1 142 g)
300 g water
130 g sugar
5 g pectagel 843
20 g sorbitol
200 g glucose
50 g invert sugar
110 g Sublime, Cream with Mascarpone
20 g gelatine powder (200 Bloom)
300 g white couverture chocolate
1 g xanthan gum; Coffee syrup
180 g water
50 g sugar
40 g coffee beans, chopped
5 g instant coffee; Sublime vanilla
250 g Sublime, Cream with Mascarpone
25 g sugar
2 vanilla pods
2 g gelatine powder (200 Bloom); Creamy coffee/tonka
80 g sugar
10 g glucose
200 g cream
3 g tonka beans
8 g gelatine powder (200 Bloom)
15 g cocoa butter
80 g milk couverture chocolate; Assembly
dark chocolate coating (64% cocoa)
Sublime, Cream with Mascarpone

Elle & Vire products used: Sublime, Cream with Mascarpone

The recipe,
step by step

1
Aurore biscuit sponge, 3 discs (ref demarle FP1758)

Whisk the warmed eggs and sugar to ribbon stage. Sift the ground almonds, flour and baking powder together, add to the egg/sugar mixture, then add the melted butter. Transfer to FP1758 silicon moulds. Bake in a fan-assisted oven at 190°C for 10 minutes. Leave to cool in the silicon moulds.
2
Coffee Bavarian cream

Infuse the chopped coffee beans in the milk for 30 minutes. Make a crème anglaise with the milk, instant coffee, egg yolks and sugar. Add the gelatine. Leave to cool. Combine with the whipped cream.
3
Coffee glaze (total weight: 1 142 g)

Heat the water and add the pectagel combined with half of the sugar. Bring to the boil and add the sorbitol, glucose and inverted sugar. Bring to the boil and add the gelatine, Sublime Cream, then the xanthan gum combined with the remaining sugar. Blend. Pour onto the white couverture chocolate. Blend and add the coffee extract. Strain through a china cap sieve and use at 40 °C.
4
Coffee syrup

Infuse the chopped and roasted coffee beans in the boiling water. Add the instant coffee. Make a light caramel with the sugar. Deglaze with the water. Filter then cool. Dry out the coffee beans in the oven, they can be used for making the coffee crème anglaise.
5
Sublime vanilla

Soften the gelatine in cold water. Melt the gelatine with 50 g of Sublime, the sugar and the split and scraped vanilla beans. Whip the remaining Sublime and combine the 2 mixtures. Cover the creamy tonka with the Sublime vanilla then freeze to set.
6
Creamy coffee/tonka

Bring the cream to the boil and infuse with the grated tonka beans. Make a light caramel with the sugar. Deglaze with the warm cream and glucose. Add the gelatine and the cocoa butter then strain. Pour onto the couverture chocolate. Blend and leave to cool. Soak the biscuit sponge.
7
Assembly

Soak the biscuit sponge with the syrup then pipe the creamy coffee/tonka on top using a 10 mm nozzle. Smooth then chill in a blast freezer. Add the Sublime and return to the blast freezer. Pour 300 g of coffee Bavarian cream into the moulds. Add the creamy/biscuit sponge insert. Pour 50 g of Bavarian cream on top and smooth. Chill in a blast freezer. Remove from the mould, position on a sweet pastry base, glaze then decorate.