300 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat SQ vanilla 165 g icing sugar 6 g fleur de sel 375 g T55 flour 24 g egg yolk
FINGER BISCUIT
200 g egg yolk 160 g sugar 235 g egg white 60 g sugar 100 g maizena 100 g T55 flour
COFFEE SYRUP
800 g water 110 g coffee beans, chopped 145 g sugar 40 g pâte de café
COFFEE CARAMEL
165 g sugar 285 g 20 g glucose 30 g cocoa butter 240 g milk couverture chocolate 35 g coffee extract, to taste 50 g Beurre de la laiterie de Condé-sur-Vire Elle & Vire® en morceaux
MASCARPONE MOUSSE
620 g Elle & Vire Professionnel®Sublime Cream with Mascarpone 130 g egg yolk 150 g sugar 70 g masse gélatine (10 g de gélatine poudre 200 blooms + 60 g d’eau) 260 g Cream Cheese Crème Elle & Vire Professionnel® 380 g Elle & Vire Professionnel®Sublime Cream with Mascarpone
DECORATIVE CREAM
120 g milk 66 g sugar 36 g masse gélatine (5 g de gélatine + 31 g d’eau 120 g Cream Cheese Crème Elle & Vire Professionnel® 730 g
COFFEE GLAZE
1000 g mirror glaze 100 g water 20 g coffee extract, to taste
The recipe, step by step
1
SHORTBREAD
Mix the softened butter with the vanilla, icing sugar and salt. Add in the flour and egg yolks. Refrigerate. Spread on 3 mm thickness, cut and bake in the
Oblongs® 240 mm molds ref : 371324 on a Silpain® at 160°C for 15 minutes. Leave to cool.
2
FINGER BISCUIT
Whisk the egg yolks with the sugar (1).
Whisk the egg whites until stiff, gradually insert the sugar (2).
Blend the two together and add the cornstarch and the sifted flour. Spread 800 g in a Flexipat®. Bake at 180°C for about 20 minutes.
3
COFFEE SYRUP
Boil the water and brew the coffee 15 minutes, then strain the mixture. Realize a caramel with the sugar and deglaze with the coffee infusion. Add the coffee
paste, then refrigerate.
4
COFFEE CARAMEL
Cook the sugar to dry. Deglaze with the heated cream and glucose. Add the cocoa butter, milk couverture chocolate and the coffee extract. At 35°C, add
the butter in pieces and mix
5
MASCARPONE MOUSSE
Realize a traditional custard cream baked at 82°C. Add the hydrated gelatin, then refrigerate. Smooth the custard cream (tempered 20°C), add the
mascarpone and whip
6
DECORATIVE CREAM
Boil the milk with the sugar. Add the hydrated gelatin and the mascarpone. Add the cream whilst mixing. Place in the refrigerator.
7
COFFEE GLAZE
Combine all the ingredients and bring to boil
8
DECORATION
On a rhodoïd strip of 3,5 cm height, spread the dark chocolate with a brush. Spread a thin layer of crystallized
white chocolate, then around the entremets. Realize dark chocolate thin feathers with the help of a tip of knife,
then curve in a log pan.
9
ASSEMBLY
Cut the biscuits with the little Matfer® Oblong circle. Soak each biscuit with 100 g coffee syrup and then, put in
the freezer. Line each mold with a rhodoïd and settle the shortbread to the bottom. Poach 100 g coffee caramel.
Put in the freezer.
On top, pipe 150 g mascarpone mousse and insert the frozen biscuit. Smooth with 50 g mascarpone mousse.
Put in the freezer.
Whip the decorative cream and pipe until the top of the rhodoïd with the help of a smooth tip, then press with a
rhodoïd paper. Freeze. Glaze the cake with coffee glaze. Pipe a peaks of cream on top.
Recipes
