Trecoa

Mix together milk, cream and roasted coffee beans at 110°C for 10 mins. Add egg yolks and sugar. Infuse the roasted and ground coffee beans. Filter and make an anglaise with the yolks and coffee infusion. Add the soaked gelatin and finish with the whipped cream.

Make an anglaise with the first 4 ingredients. Terminate with chocolate and emulsify.

Whip the butter and icing sugar with the peels in one bowl. Whip the yolks with icing sugar separately. Assemble the two mixes and add sieved powders. Roll out to a thickness of 7 mm and bake for 7 mins at 210°C.

Mix all ingredients.

Mix butter, flour and cocoa to obtain a sandy texture, then add sugar and the eggs.