Coffee alliance

Jean-Michel Perruchon
École Bellouet Conseil
Originally from Brittany, MOF in 1993, Jean-Michel Perruchon directs the respectful Bellouet Conseil school, founded in 1989. Author of pastry books, Jean-Michel Perruchon teaches and shares his experience in France and around the world with professionals in the the pastry.

Recipe makes 3 entremets of 16 cm in diameter and 4.5 cm high (18 people)

Walnut biscuit


Total weight: 670g


  1. In a mixer fitted with a paddle attachment, beat the butter and sugar then add, gradually, the egg yolks.
  2. Whisk the egg whites and sugar to a meringue then fold through some of this into the first mixture.
  3. Next, fold through the mixture, the sifted flour, chopped walnuts and the remaining meringue and “Trablit” coffee extract.
  4. Using a piping bag, pipe six discs of 14 cm onto paper lined baking trays then bake the discs in a fan forced oven at 180°C for 12 to 14 minutes.

Coffee cream


Total weight: 665g


  1. Bring to the boil, the cream.
  2. Beat together the egg yolks and sugar then pour over the boiling cream.
  3. Cook the ingredients together to make a crème anglaise to 85°C.
  4. Incorporate the “Trablit” coffee extract and the melted gelatine mass.
  5. Pour the coffee cream into 3 “flexipan” pallet moulds of 14 cm in diameter (approximately 200g per mould).
  6. Place the moulds into the freezer for a minimum of 1 hour before the assembly.

Caramelised walnuts


  • 100g sugar
  • 30g water
  • 100g chopped walnuts
  • 20g butter

Total weight: 250g


  1. Cook to 118°C the sugar and water then add the chopped walnuts and stir them until coated with the sugar and obtaining a sandy texture.
  2. At the end of the cooking, add the butter to separate the caramelised walnuts.

Light coffee cream


  • 500g milk
  • 125g egg yolks
  • 125g sugar
  • 60g pastry cream powder
  • 50g “Trablit” coffee extract
  • 42g gelatine mass (6g 200 bloom gelatine powder and 36g water)
  • 600g whipped cream

Total weight: 1502g


  1. Combine together the egg yolks, sugar and pastry cream powder then pour over this, the boiling milk.
  2. Cook this mixture, as for a pastry cream, then cool it down rapidly.
  3. Smooth out the cream then incorporate the “Trablit” coffee extract, melted gelatine mass and carefully, the whipped cream.

Walnut liqueur chantilly cream


  • 250g cream
  • 115g white chocolate
  • 21g gelatine mass (3g 200 bloom gelatine powder and 18g water)
  • 125g cold cream
  • 50g Walnut liqueur

Total weight: 561g


  1. In a saucepan, heat the first part of the cream, then add to this, the white chocolate and gelatine mass.
  2. Mix the ingredients well together then add the cold cream and Walnut liqueur and then stock the preparation in the refrigerator overnight for finishing the entremets.

Caramel coffee chocolate mirror glaze


  • 300g sugar
  • 150g water
  • 300g glucose
  • 200g sweetened condensed milk
  • 140g gelatine mass (20 g 200 bloom gelatine mass and 120g water)
  • 200g white chocolate
  • 100g milk couverture chocolate
  • 2g salt

Total weight: 1390g


  1. In a saucepan, cook the sugar to make a “dry” caramel.
  2. Stop the cooking by adding the water and the hot glucose.
  3. Rectify the weight to 750g by adding some water, if necessary.
  4. Pour this mixture over the sweetened condensed milk, gelatine mass, white and milk chocolate and the salt.
  5. Mix the glaze with a “Bamix” then reserve it in the refrigerator for 24 hours.
  6. To use the glaze, heat it to 40°C then use it at 32° / 35°C.



  • 245g sugar
  • 80g water
  • 75g inverted sugar
  • 110g inverted sugar
  • 126g gelatine mass (18g 200 bloom gelatine powder and 108g water)
  • 2g citric acid solution
  • 8g “Trablit” coffee extract

Total weight: 646g


  1. Cook the sugar, water and inverted sugar to 110°C then pour this over the inverted sugar being whisked by a whisk, then add the melted gelatine.
  2. Add to this the citric acid solution and “Trablit” coffee extract.
  3. Continue whisking the mixture on the third speed for 2 minutes then on second speed until completely cold.
  4. Pipe out the marshmallow using a piping bag fitted with a number 14 nozzle, onto a greased “silpat” sheet across the diagonal to obtain long lengths.
  5. Dust the marshmallow with some toasted cocoa grué, which has been blended to a powder.
  6. Allow the marshmallow to set overnight to be used for the decoration of the entremets.

Citric acid solution: 50% citric acid and 50% water.


  1. Using rings of 16 cm in diameter and 4.5 cm high, place a disc of walnut biscuit into each ring.
  2. Using a piping bag, pipe some of the light coffee cream and sprinkle with the caramelised walnuts then cover with a disc of frozen coffee cream.
  3. Finally, cover this with a second walnut biscuit and smooth over with the remaining light coffee cream.
  4. Place the finished rings into the freezer.
  5. Unmould the rings and glaze the entremets with the caramel coffee glaze.
  6. Decorate the entremets with a collar of dark couverture chocolate and a band of marshmallows.
  7. Finish the decoration with the walnut liqueur Chantilly, piped through a piping bag cut on the bias.

Products used in the recipe: