BY ANTHONY DUMAS
For 50 individual desserts
CHEF'S TIP: Once it has cooled, add the amaretto to the Italian meringue. Don’t add too much to avoid
it sinking.
INGREDIENTS
300 g water
25 g coffee powder
200 g sugar
METHOD:
Boil the water and pour over the coffee. Then add the sugar and mix until a syrup forms.
INGREDIENTS
380 g egg yolks
1,000 g whole eggs
800 g sucrose
640 g egg whites
260 g sucrose
510 g T55 flour
METHOD:
Slowly whisk the egg yolks with the eggs and the 800 g sucrose. At the same time, whisk the egg whites and stiffen with the 260 g sucrose. Mix to combine. Smooth onto four trays measuring 60 x 40 cm. Bake in a convection oven for 9 minutes at 190°C. Soak the sponge cake in the coffee syrup.
INGREDIENTS
5,625 g milk
325 g 0% milk powder
2,000 g mascarpone
1,150 g sucrose
600 g atomized glucose
200 g invert sugar
40 g stabilizer
METHOD:
Heat the milk with the milk powder and mascarpone.
At 30°C add sucrose (10%), atomized glucose and invert sugar. At 35°C, add the fats.
At 45°C, add the stabilizer with 10% of the sucrose.
Cook to 85°C in a pasteurizer. Leave to set for 8 hours at 4°C. Churn.
INGREDIENTS
3,350 g milk
185 g 0% milk powder
65 g soluble coffee
100 g coffee beans
875 g sucrose
175 g atomized glucose
990 g 35% fat liquid cream
174 g egg yolks
15 g stabilizer
METHOD:
Heat the milk with the milk powder, instant coffee and coffee beans. At 30°C, add sucrose (10% of total) and atomized glucose. At 35°C, add the cream and egg yolks.
At 45°C, add the stabilizer with the remaining 10% sucrose.
Cook to 85°C in a pasteurizer. Leave to set for 8 hours at 4°C. Churn.
INGREDIENTS
75 g sugar
100 g glucose
75 g egg yolks
125 g milk
10 g soluble coffee
175 g 70% dark couverture chocolate
25 g coffee liqueur
200 g 35% fat whipped cream
METHOD:
Mix the sugars (sugar and glucose) and egg yolks.
Bring the milk and instant coffee to a boil, pour over the yolk- sugar mixture and return to the saucepan to stir over a low heat. Pour over the chocolate, add the coffee liqueur and blend. Cool to 35°C, then mix with the whipped cream.
INGREDIENTS
Cocoa nibs as required
Cocoa powder as required
METHOD:
Spread the chocolate-coffee mousse between two Viennese sponge cakes. Use a 6 cm diameter cookie cutter for the filling. Pipe the mascarpone ice cream into the 8 cm x 3 cm Flexipan® mold, then insert the chocolate-coffee mousse and freeze. Pipe the coffee ice cream into a small half-sphere 2 cm in diameter while adding cocoa nibs, then freeze. Unmold both Flexipans®, placing the coffee half-sphere on top of the mascarpone disc. Then sift a little cocoa powder over the top and finish by piping the Italian meringue with amaretto on top.