COFFEE CRUNCH

Steps: 5

Makes 24 desserts

Recipe steps

COFFEE BEAN ICE CREAM

  • 340gwhole milk
  • 17gnon-fat dry milk
  • 85gwhipping cream
  • 70gsugar
  • 15gpowdered glucose
  • 15gegg yolks
  • 55gcoffee beans
  • 5ginstant coffee
  • 3gice cream stabilizer
  1. Bring the milk to a boil. Infuse the coffee beans in the milk for 15 minutes.
  2. Strain the milk, weigh it out and add more milk if necessary.
  3. Add the non-fat dry milk, cream and instant coffee.
  4. At 40°C (105°F), add three-quarters of the sugar, powdered glucose and finally the egg yolks.
  5. At 50°C (120°F), complete it by adding the remaining sugar combined with stabilizer.
  6. Pasteurize at 85°C (185°F), mix with an immersion blender, and quickly cool to 4°C (40°F).
  7. Refrigerate for at least 12 hours at 4°C (40°F). Strain, mix in an immersion blender and churn.

BAHIBÉ & COFFEE NAMELAKA

  • 540gwhole milk
  • 90gcoffee beans
  • 18ggelatin
  • 90gwater for the gelatin
  • 20gglucose
  • 600g
  • 270gwhipping cream
  • 540gmascarpone
  1. Heat the milk and coffee for 3 to 4 minutes.
  2. Strain, add more milk if necessary, and add the glucose and rehydrated gelatin.
  3. Gradually pour the hot milk onto the melted BAHIBÉ 46% couverture to form an emulsion.
  4. Immediately mix using an immersion blender to perfect the emulsion.
  5. Add the whipping cream and mascarpone and mix again in an immersion blender.
  6. Leave to set in the refrigerator overnight.

FINE ALMOND SHORTBREAD

  • 330gall-purpose flour
  • 130gconfectioner's sugar
  • 45galmond flour
  • 3gfine salt
  • 175gbutter
  • 70geggs
  1. Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs.
  2. As soon as the butter has been completely incorporated, add the cold eggs. Mix briefly.
  3. Spread out or store in the refrigerator.
  4. Bake at 150°C (300°F) until golden.

COFFEE CAKE MIX

  • 75ginvert sugar
  • 15gespresso
  • 3ginstant coffee
  • 160gclarified butter
  • 80gsugar
  • 40galmond flour
  • 30geggs
  • 50gegg yolks
  • 145gbread flour
  • 2gbaking powder
  • 95gegg whites
  • 40gsugar
  • 20gpotato starch
  1. Mix the invert sugar, espresso and instant coffee in an immersion blender for a coffee-flavored mixture.
  2. Mix the creamed butter, sugar, coffee mixture, almond flour, eggs, egg yolks and the flour (sifted with the baking powder in advance). Note: You must use the butter cold to obtain an ideal texture.
  3. At the same time, beat the egg whites with the sugar.
  4. Then combine the two mixtures while gradually adding the potato starch.
  5. Bake in a frame in a convection oven at 150°C (300°F) for approx. 20 minutes.

COFFEE SYRUP

  • 335gespresso
  • 165gsugar
  1. Use the coffee and sugar to make a syrup, then set aside.

Assembly and finishing

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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