450 g eggs 270 g blended roasted almonds powder 270 g icing sugar 360 g egg whites 95 g sugar 180 g flour 95 g Elle & Vire gourmet butter 82% fat
Creamy caramel
500 g sugar 800 g Excellence whipping cream 35% fat 100 g glucose 250 g Elle & Vire gourmet butter 80% fat salted 50 g milk chocolate couverture 40% 84 g hydrated gelatine (12 g gelatine + 72 g water)
Coffee mousse
335 g milk 96 g sugar 120 g egg yolks 40 g coffee beans, chopped 145 g Original american cream cheese 34% fat 15 g coffee paste or extract 72 g Kalhúa® coffee liqueur (optional) 112 g hydrated gelatine (16 g gelatine + 96 g water) 720 g Sublime, Cream with Mascarpone
Milk chocolate spray mixture
350 g cocoa butter 400 g milk chocolate 100 g dark chocolate
Coffee glaze
1000 g mirror glaze 30 g coffee extract, to taste 50 g water
Polignac pecans
300 g chopped pecan nuts 30 g egg whites 120 g fine sugar
Reconstituted pecan crisp
400 g Polignac pecans 2 g fleur de sel 2 g coffee beans, chopped 130 g puffed rice 600 g Orélys Valrhona® chocolate, melted at 45°C
Vanilla Sublime
250 g Sublime, Cream with Mascarpone 20 g fine sugar QS vanilla
In a food processor, blend the eggs, ground almond, icing sugar and melted butter at 40°C.
Whisk the egg whites and stiffen with the sugar. Combine the two mixtures, then add the sifted flour.
Spread 800 g of biscuit batter over a Silpat® sheet and bake at 200°C for about 8 minutes.
2
Creamy caramel
Make a brown caramel with the sugar. Deglaze with the warm cream and glucose. Bake at 115°C. Then add the hydrated gelatine, chocolate and cold butter,
and blend. Leave to cool.
3
Coffee mousse
Make a traditional custard by heating the milk, sugar, egg yolks and crushed coffee to 82°C. Pass the liqueur and coffee paste through a sieve over the
hydrated gelatine, then add the cream cheese. Mix all the ingredients together. At 25°C, add the whipped Sublime Cream with Mascarpone.
4
Milk chocolate spray mixture
Melt all the ingredients together at 45°C.
5
Coffee glaze
Heat all of the ingredients together until the mixture is brought to the boil.
6
Polignac pecans
Mix the chopped pecans and the egg whites, then add the caster sugar.
Bake at 160°C for 10 minutes.
7
Reconstituted pecan crisp
Carefully blend all of the ingredients. Add 150 g of the reconstituted pecan crisp into 8 x 2 x 25 cm rectangular baking rings. Leave to crystallise, then
remove from the mould.
8
Vanilla Sublime
Whisk all of the ingredients together.
9
Assembly
Spread 400 g of caramel onto the crust side of each sheet of Joconde biscuit.
Place in the freezer.
In a baking ring, layer 1450 g of coffee mousse onto one of the Joconde biscuit sheets
(caramel side).
Next, place the second sheet on top, with the caramel side towards the mousse.
Place in the freezer.
Cut out 7 cm x 4.5 cm rectangles.
Assemble the rectangles by sticking them on with approximately 3 to 5 g of caramel.
Thanks to a spray device, spray a thin layer of chocolate, then a layer of coffee topping
also with a spray gun.
Pipe 25 g of smooth caramel on the crunchy sole and place the log on top. Decorate
with dark chocolate rectangles of different widths between 2.2 cm and 3 cm and different
heights from 8 to 9 cm.
On a chocolate bar, pipe clouds of cream and place on the logs.
Recipes
