Coffee pecan cupcake

Mix a small portion of the cold milk with the potato starch and set aside.

Heat the remaining milk with the coffee extract to between 185°C and 195ºF (85ºC and 90°C).

Combine some of the hot milk with the milk and starch mixture.

Put everything back in the pan and bring to a boil.

Weigh out the amount of hot liquid starch required for the recipe and add the rehydrated gelatin. Emulsion using a spatula, gradually combining with the partially melted chocolate.

Blend as soon as possible until you have a perfect emulsion.

Add the chilled cream. Blend again. Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

Whisk until the texture is firm enough to use in a piping bag or work with a spatula.

Blend the two ingredients together.

Using the paddle attachment in a mixer, mix the cold cubed butter with the other ingredients until they have crumbly, grainy texture. Bake in a fan-assisted oven at 340°F (150°C) for approx. 20 minutes.

Bake the streusel and leave to cool, then weigh it and break it up slightly. Roast the pecans at 285ºF (140ºC) for approx. 30 minutes, then break them up slightly too. Melt cocoa butter and praliné together at 115ºF (45°C). Mix with the streusel and pecans, use immediately. Keep refrigerated.

Heat the milk with the coffee extract to 140/160ºF (60/70°C), then add the rehydrated gelatin. Pour a small amount over the praliné and cocoa butter. Emulsify with a spatula, gradually pouring in the rest of the stabilized milk. Mix together immediately mix using an immersion blender to create a perfect emulsion. Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

Roast the nut flour at 300°F (150°C) for approx. 15 minutes.

Leave to cool. Beat the egg whites with all of the sugar.

Combine nut flour, eggs, water and salt. Add the flour and stir again.

Gently fold in the egg whites using a spatula. Use immediately.

Add water to the Absolu Cristal neutral glaze and bring to a boil. Immediately apply using a spray gun at approx. 175°F (80°C).

Make the whipped ganache and the crémeux, then leave them to set in the refrigerator. Prepare coffee soak and set aside. Make the moist sponge mix and spread onto a Silpat mat in a 15×24 inch baking tray. Bake at 300°F (175°C) for approx. 12/15 minutes in a fan-assisted oven.

Leave to cool. Soak the sponge with a brush, then chill in the fridge. Spread around 470g of crémeux onto the sponge layer, then roll it up. Freeze. Make the pecan shortbread crust, then take around 10g and place inside 2.75 inch-diameter stainless steel ring molds. Spread a little crisp around the edges, not too evenly. Keep refrigerated. Cut the sponge-crémeux into 1 inch-high pieces.

Whip the ganache and pipe onto the crispy base using a 40g piping bag without a nozzle. Lightly press down the sponge-crémeux filling so that the ganache rises up the edges unevenly. Freeze.

Turn out the cupcakes and spray with Absolu glaze. Place a dab of whipped ganache and a chocolate decoration on top.

Cut dipping paper into strips and sprinkle with instant coffee powder.

Using pre-set milk Chocolat, arrange dabs of chocolate spaced out over the instant coffee powder, then cover with a second strip of dipping paper.

Press with a flat object to obtain an irregular pattern with powdered contours. Leave to set for a short time before removing the dipping paper so as to obtain a matte finish, not a shiny one.