Coffee cloud
Recipe makes approximately 15 individual tiny piece of cakes.
Light almond coffee biscuit
Ingredients:
- 75g ground almonds
- 75g icing sugar
- 65g whole eggs
- 40g egg yolks
- 135g egg whites
- 50g sugar
- 60g flour
- 15g “Trablit” coffee extract
Total weight: 515g
Recipe:
- 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.
- 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:
- 300g stock syrup 30°B
- 50g water
- 10g “Trablit” coffee extract
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:
- Make a pâte a bombe, by cooking the sugar and water to 118°C then pouring it over the whisking egg yolks.
- Continue to whisk the mixture until completely cold.
- 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:
- 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.
- 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.
- Remove the crumble from the oven and cool down completely then combine with the melted dark chocolate at 35°C.
- Spread the mixture out in between two sheets of plastic to 3 mm in thickness.
- 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:
- In a saucepan, heat the first part of the cream and add to this the white chocolate and gelatine mass then mix well together.
- Add to this the cold cream and the “Trablit” coffee extract.
- Stock the preparation in the refrigerator overnight until required for the finishing.
ASSEMBLY AND FINISHING
- 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.
- 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.
- Smooth over the moulds with the remaining cream and place the moulds into the freezer.
- Make, with some tempered milk couverture chocolate, some handles and 7 cm discs in between two sheets of plastic.
- 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.
- Place the domes directly onto the croustillant discs.
- Place on to each piece a disc of chocolate and then decorate harmoniously with the Coffee Chantilly cream.
- Dust lightly with some cocoa powder and instant coffee powder.