Coffee cloud

Jean-Michel Perruchon
École Bellouet Conseil
Originaire de Bretagne, MOF en 1993, Jean-Michel Perruchon dirige la respectueuse école Bellouet Conseil, fondée en 1989. Auteur d'ouvrages de pâtisserie, Jean-Michel Perruchon enseigne et partage son expérience en France et dans le monde entier auprès de professionnels de la pâtisserie.

Recipe makes approximately 15 individual tiny piece of cakes.

Light almond coffee biscuit

Ingredients:

Total weight: 515g

Recipe:

  1. In a mixer, beat together the ground almonds, icing sugar, whole eggs and egg yolks then incorporate the sifted flour and the whisked egg whites, sugar and “Trablit” coffee extract.
  2. Spread the biscuit into a “flexipan” of 33 cm by 33 cm and bake in a fan forced oven at 180°C for 14 to 16 minutes.

Coffee punch

Ingredients:

Total weight: 360g

Recipe:

Combine all the ingredients together.

Light mascarpone cream

Ingredients:

  • 130g sugar
  • 45g water
  • 70g egg yolks
  • 250g mascarpone cream
  • 49g gelatine mass (7g 200 bloom gelatine powder and 42g water)
  • 50g Amaretto alcohol
  • 250g whipped cream

Total weight: 670g

Recipe:

  1. Make a pâte a bombe, by cooking the sugar and water to 118°C then pouring it over the whisking egg yolks.
  2. Continue to whisk the mixture until completely cold.
  3. Incorporate the melted gelatine into the mascarpone cream and then fold though the pate a bombe and finally the whipped cream. Use the prepared cream immediately.

Chocolate croustillant

Ingredients:

  • 40g butter
  • 40g soft brown sugar
  • 50g ground almonds
  • 35g flour
  • 5g cocoa powder
  • 60g Dark couverture chocolate Mexico 66%

Total weight: 515g

Recipe:

  1. In a mixing bowl, fitted with a paddle attachment, make a crumble by combining the butter, soft brown sugar, ground almonds, flour and cocoa powder.
  2. Spread the crumble onto a baking tray lined with a “silpat” mat and bake in a fan forced oven at 160°C for 14 minutes.
  3. Remove the crumble from the oven and cool down completely then combine with the melted dark chocolate at 35°C.
  4. Spread the mixture out in between two sheets of plastic to 3 mm in thickness.
  5. Once the croustillant has set, cut out discs of 7 cm in diameter and stock them for the finishing.

Milk chocolate gourmand glaze

Ingredients:

  • 700g Milk couverture chocolate
  • 200g rapeseed oil

Total weight: 900g

Recipe:

In a bain marie, melt the milk couverture chocolate then combine it with the rapeseed oil. Use the glaze at 35°C.

Coffee chantilly cream

Ingredients:

  • 250g cream
  • 115g white chocolate
  • 21g gelatine mass (3g 200 bloom gelatine powder and 18g water)
  • 125g cold cream
  • 10g “Trablit” coffee extract

Total weight: 515g

Recipe:

  1. In a saucepan, heat the first part of the cream and add to this the white chocolate and gelatine mass then mix well together.
  2. Add to this the cold cream and the “Trablit” coffee extract.
  3. Stock the preparation in the refrigerator overnight until required for the finishing.

ASSEMBLY AND FINISHING

  1. Using ‘flexipan’ dome moulds of 6cm in diameter, pipe some of the light mascarpone cream and place a 2 cm disc of light almond biscuit, soaked with the coffee syrup.
  2. Pipe some more of the light mascarpone cream and then place a second 4 cm disc of light almond biscuit, which has also been soaked with the syrup.
  3. Smooth over the moulds with the remaining cream and place the moulds into the freezer.
  4. Make, with some tempered milk couverture chocolate, some handles and 7 cm discs in between two sheets of plastic.
  5. For the finishing, unmould the tiny piece of cakes then stick on to each dome, a handle, then dip each piece into the milk chocolate gourmand glaze.
  6. Place the domes directly onto the croustillant discs.
  7. Place on to each piece a disc of chocolate and then decorate harmoniously with the Coffee Chantilly cream.
  8. Dust lightly with some cocoa powder and instant coffee powder.

Products used in the recipe: