Recipe components

Used products

Hazelnut coffee cream

PreparationIngredients
Preparation

Mix pastry cream powder and cream to make custard cream.

Mix well butter, whole egg, maple syrup, ground hazelnut and kahlua.

Make frangipane method, mix well both mixtures and pipe in tart shell.

Bake at 170°C for 10 minutes.

Ingredients
  • 300g
    butter
  • 200g
    whole eggs
  • 300g
    maple syrup
  • 300g
    ground hazelnuts
  • 25g
    Kahlua
  • 40g
    custard powder
  • 250g
    cream

Pate a choux (27 gr)

PreparationIngredients
Preparation

Mix water, milk, butter, sugar and salt, and bring to a boil.

Add flour and cook until dough forms a ball on the spoon.

Place in mixer and paddle to cool off slightly.

Slowly add eggs one at a time. Scrape in between each egg.

Pipe 27 g into mold bake at 160°C for 30 minutes.

Ingredients
  • 446g
    sugar
  • 50g
    salt
  • 28g
    Full cream milk
  • 1g
    water
  • 80g
    butter
  • 85g
    bread flour
  • 140g
    whole eggs

Almond sweet short crust

PreparationIngredients
Preparation

Mix together all ingredients in stand mixer with flat beater.

Roll out dough on silpat until 2 mm thick and leave to cool for 5 minutes.

Lift dough from silpat, cut into desired shapes and place on baking tray.

Bake at 170°C for 8 minutes.

Ingredients
  • 200g
    butter
  • 3g
    salt
  • 150g
    icing sugar
  • 70g
    whole eggs
  • 40g
    Extra Brute
  • 350g
    bread flour

Coffee praline

PreparationIngredients
Preparation

Mix together the finely ground coffee and icing sugar, then add in grape seed oil to make a coffee paste.

Cook the sugar and water till 110°C and add the hazelnut, mix and reheat until caramel. Cool down on tray.

Mix in a Robocop until a paste, then add in coffee paste.

Ingredients
  • 250g
    coffee beans
  • 100g
    icing sugar
  • 275g
    grape seed oil
  • 125g
    sugar
  • 42g
    water
  • 250g
    Hazelnut roasted
  • 5g
    sea salt
  • 100g
    Coffee Paste

Almond whipped ganache

PreparationIngredients
Preparation

Cook the cream, vanilla pod, trimoline and glucose.

Mix with Zéphyr™ 34%, Cocoa Butter and almond paste.

Then add in cold cream and lime zest at last. Keep it in the fridge.

Ingredients
  • 332g
    cream
  • 32g
    trimoline
  • 32g
    glucose syrup
  • 2g
    vanilla bean
  • 220g
    almond paste
  • 120g
    Zéphyr™
  • 4g
    Cocoa Butter
  • 590g
    cold cream

Chocolate cream

PreparationIngredients
Preparation

Blanch together sugar and egg yolks

Bring cream and roasted coffee to boil and pour onto blanched mixture.

Cook cream for 2 minutes shift out the coffee bean, and add hydrated chocolate.

Leave to cool on a film-wrapped tray.

Ingredients
  • 600g
    cream
  • 80g
    coffee beans
  • 60g
    sugar
  • 60g
    egg yolks
  • 100g
    Ocoa™
  • 82g
    Alunga™