75 g coffee beans 300 g pecan nuts 200 g fine sugar 1,5 g fleur de sel
Coffee - Flavoured Crisp
(Biscuit) 56 g Elle & Vire gourmet butter 82% FAT (Crisp) 41 g pecan nut praline (Crisp) 50 g feuillantine (Crisp) 49 g pecan nut praline (Crisp) 63 g blond chocolate 35% (Biscuit) 34 g ground pecan nuts (Biscuit) 55 g cornstarch (Biscuit) 14 g potato starch (Biscuit) 3 g ground coffee (Biscuit) 28 g ‘Vergeoise’ black sugar (Biscuit) 27 g icing sugar (Crisp) 1,5 g salt
Choux Biscuit Pastry
128 g whole milk 90 g Elle & Vire gourmet butter 82% FAT 15 g ground coffee 127 g flour 160 g egg yolk 90 g eggs 255 g egg white 40 g honey 66 g fine sugar
Coffee Cream
(infusion de café) 128 g Excellence Whipping Cream 35% FAT (infusion de café) 56 g coffee beans (infusion de café) 9 g ground coffee (crémeux) 96 g coffee infusion (crémeux) 48 g milk (crémeux) 26 g egg yolk (crémeux) 9 g gelatin mass (crémeux) 38 g milk chocolate 40% (crémeux) 23 g Elle & Vire gourmet butter 82% FAT
Coffee Filling
(infusion de café) 400 g Excellence Whipping Cream 35% FAT 7 g cocoa butter 0.7 g fleur de sel 5 g instant coffee 9 g water 267 g coffee infusion 74 g glucose 44 g fine sugar (infusion de café) 133 g ground coffee beans 9 g Elle & Vire gourmet butter 82% FAT
Banana Compote
320 g fresh bananas 102 g mango puree 30 g passion fruit puree 1 vanilla pods 100 g dextrose 5 g pectin NH 3 g agar agar 30 g orange juice
Whipped Ganache
350 g Excellence Whipping Cream 35% FAT 115 g coffee beans 21 g gelatin mass 137 g blond chocolate 35% 350 g Excellence Whipping Cream 35% FAT
Couverture For Glazing
350 g milk chocolate 40% 75 g hazelnut paste 25 g colza oil
Grind the coffee grains as finely as possible ahead of time. Roast the pecan nuts in a fan-assisted oven at 145°C for 20 minutes. Make a dry caramel with the caster sugar and salt. Add the pecan nuts. Pour onto a Silpat® and chill. Blend. Keep a little praline. Grind the coffee beans and add the pecan praline.
2
Coffee - Flavoured Crisp
Pecan biscuit : In the bowl of a mixer fitted with a flat beater attachment, cream together the sugars and the ground coffee. Add the starches and ground almonds. Mix until a smooth dough is formed. Sieve. Chill. Spread onto a baking tray lined with a Silpain® mat and bake in a fan-assisted oven at 150°C for 20 minutes. Crisp : Melt the chocolate and add the coffee & pecan praline, feuillantine, pecan nut praline, salt and all of the baked biscuit. Mix together. Weigh out 18 g into circles
3
Choux Biscuit Pastry
Bring the milk, butter and ground coffee to a boil. Add the flour and mix as you would
for a choux pastry, ensuring the mixture does not dry out. Pour into the bowl of a
mixer fitted with a flat beater attachment, and gradually incorporate the egg yolks
and the eggs. Whisk the egg whites with the honey and caster sugar. Incorporate
into the choux pastry. Spread onto a 40 x 60 cm Flexipat® and bake in a fan-assisted
oven at 175°C for 14 minutes. Once out of the oven, turn out onto a baking sheet and
rest at 4°C for 2 hours before removing from the mould. Cut into 3.5 x 20 cm strips.
Line some rings that are 7 cm in diameter and 3.5 cm in height.
4
Coffee Cream
Coffee infusion: Heat the cream to 60°C and infuse the ground coffee. Cover and
infuse for 15 minutes. Strain.
Coffee cream: Make a custard using the coffee infusion, milk and egg yolks. Strain
through a fine sieve. Add the hydrated gelatine. Pour onto the melted milk chocolate
and emulsify. Leave to cool to 40°C, add the butter and blend. Pour immediately into
a 2.5 cm diameter hemispherical Flexipan® mould. Freeze. Build the hemispheres
to make a sphere
5
Coffee Filling
Coffee infusion : Heat the cream and infuse with the ground coffee for 20 minutes
with the lid on. Strain.
Coffee filling : Heat the caster sugar, glucose, salt and coffee infusion together with
the pre-mixed water and instant coffee to 103°C. Add the cocoa butter. Cool to 40°C,
blend with the butter. Pour onto the crisp and freeze.
6
Banana Compote
Bake the whole bananas in their peel in a ventilated oven at 150°C for 20 minutes.
Take out the flesh.Blend with the mango and passion fruit purees and the vanilla pod.
When cooled, add the dextrose, pectin NH and agar agar mixture. Bring to a boil,
stirring continuously. Add the orange juice and blend. Chill to 4°C and fill biscuit-lined
round moulds to the brim. Freeze.
7
Whipped Ganache
Heat the cream (1) and infuse with the pre-roasted coffee beans. Strain through a
fine sieve, adjust to the correct weight if necessary. Melt the hydrated gelatine in the
hot infusion. Pour onto the chocolate and emulsify. Add the cream (2) and blend.
Keep refrigerated at 4°C. Make the cream a day ahead.
8
Couverture For Glazing
Melt the milk chocolate, add the hazelnut paste and rapeseed oil if required (depending
on the fluidity of the hazelnut paste). Set aside.
9
Assembly and Decoration
Line rings that are 3.5 cm in height and 7 cm in diameter with a strip of the coffee
choux pastry biscuit. Press the coffee crisp into the base. Pour over the coffee filling,
followed by the banana compote. Freeze. Spray these little cakes with a neutral glaze
that has been coloured with coffee extract. Whip the chocolate coffee ganache and
use a Saint-Honoré nozzle to pipe a nice rosette. Fully immerse the coffee cream
spheres in the glazing couverture and cover with the pecan nut praline. Next, sprinkle
over powdered sugar and arrange on top of the little cakes.
Recipes
