Makes 24 desserts
Use the tempered BAHIBÉ 46% couverture to mold Classic Ornament halves (Ref. 12435). Use a fluted cutter to pierce each side of the half-ornaments. Spread out the Shortbread Mixture (to a thickness of approx. 2.5mm) then cut out strips of 2 x 18cm. Store in the freezer. Use the Shortbread to line 5.5cm rings. Bake the Shortbread circles for approx. 15 minutes at 150°C (300°F) on a micro-perforated baking mat. Store in a dry place. Cut up the Coffee Cake into cubes then soak them in the Coffee Syrup for a few minutes. Melt a portion of the Namelaka so that you can drizzle some onto the plate. Put the Shortbread ring in place and fill it with 40g of Namelaka. Put the half-ornament in place. Make a 30g droplet of Namelaka inside the molded half-ornament. Put 5 cubes of Coffee Cake in place and add a quenelle of Coffee Bean Ice Cream. Finish off with a square of gold leaf.
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